Introduction to Food Safety Level 3
Food Safety Laws and Regulations
HACCP
Bacteriology and Food Poisoning
Food Contamination
Personal Hygiene
Food Premises
Food Storage and Preservation
Stock Control
Food Safety Monitoring
Water and Water Supplies
Waste Handling
Cleaning, Disinfection and Workplace Controls
Food Safety Supervision Management
Enforcement and Visits
Diet, Nutrition and Hydration introduction
Macronutrients
Micronutrients
Fluids
Nutrition and Malnutrition
Food Groups
Different Diets
Food Labelling
Food Allergies
Food Allergies and Labelling
Allergen Controls
Summary
Course Details
Video Playtime
6 hours and 21 minutes
Captions
English
Instructor
Keith Sleightholm
Audio
English