Food Safety and Hygiene Management

Description

Every year in the UK alone, over 2 million people suffer from foodborne illnesses. Introducing the comprehensive course on "Food Safety and Hygiene Management," which will explain every essential aspect of keeping food safe, from understanding the importance of food safety in the prologue to deep-diving into subjects like pest control, structure and equipment and food safety law.

Engage with riveting content that meticulously explores the heart of microbiological concerns, equips you with insights into the Critical Control Points (CCPs), and helps you grasp the integral role of supervisors in food safety.

Now that you're trained with the vast array of benefits and career paths this course offers, it's time to secure your place. Enrol Today!

This Food Safety and Hygiene Management course is tailored for those aiming to deepen their knowledge in food safety, from food business owners to quality assurance personnel to health inspectors and budding food technologists.

After completing this Food Safety and Hygiene Management course, you will:

This top-reviewed Food Safety and Hygiene Management course is trending and updated with the latest guidelines. Equip yourself with skills like identifying critical control points, understanding microbiological threats, and mastering the nuances of food safety law.

A basic understanding of food processing and a zeal to learn about food safety protocols.

Upon completing this Food Safety and Hygiene Management course, you could pursue roles such as:

Upon completing the "Food Safety and Hygiene Management" course, you will receive a CPD certificate.

15 sections • 22 lectures • 02:00:00 total length

•Prologue: The importance of food safety: 00:02:00

•Introduction: 00:03:00

•Pest Control: 00:12:00

•Structure and equipment: 00:07:00

•Cleaning and disinfection: 00:07:00

•Flow Diagrams: 00:03:00

•Introduction to HACCP: 00:05:00

•Physical, allergenic and chemical contamination: 00:06:00

•Microbiological contamination: 00:05:00

•Microbiological Multiplication: 00:08:00

•Microbiological survival: 00:03:00

•Identify Critical Control Points: 00:03:00

•Establish critical limits: 00:05:00

•Principle 4: Implement monitoring of CCP's: 00:02:00

•Principle 5: Establish corrective actions: 00:02:00

•An introduction to verification: 00:02:00

•Verification: Monitoring complaints (food poisoning): 00:07:00

•Verification: Internal Audits: 00:10:00

•Principle 7: Documentation: 00:02:00

•The Supervisors Role in Food Safety: 00:01:00

•Food Safety Law: 00:08:00

•Course summary and revision: 00:17:00