30-Hours Food Safety and Hygiene
Credit hours
3
Foodborne illness is preventable, and these units explain how. Learners study personal hygiene and safe handling, HACCP, temperature control and storage, preventing cross-contamination, and effective cleaning and sanitising. The legal requirements for food businesses are also covered, suiting anyone who prepares, serves or manages food.
What you'll cover
- 01Introduction to Food Safety and Hygiene
- 02Understanding Foodborne Illnesses
- 03Personal Hygiene and Food Handling Practices
- 04Hazard Analysis and Critical Control Points (HACCP)
- 05Temperature Control and Food Storage
- 06Preventing Cross-Contamination
- 07Cleaning and Sanitising Procedures
- 08Legal Requirements and Compliance
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