Food Safety & Hygiene Management for Supervisor

Description

This comprehensive course on Food Safety & Hygiene Management for Supervisor will deepen your understanding on this topic.After successful completion of this course you can acquire the required skills in this sector. This Food Safety & Hygiene Management for Supervisor comes with accredited certification, which will enhance your CV and make you worthy in the job market.So enrol in this course today to fast track your career ladder.

You may have to take a quiz or a written test online during or after the course. After successfully completing the course, you will be eligible for the certificate.

There is no experience or previous qualifications required for enrolment on this Food Safety & Hygiene Management for Supervisor. It is available to all students, of all academic backgrounds.

Our Food Safety & Hygiene Management for Supervisor is fully compatible with PC's, Mac's, Laptop, Tablet and Smartphone devices. This course has been designed to be fully compatible with tablets and smartphones so you can access your course on Wi-Fi, 3G or 4G.There is no time limit for completing this course, it can be studied in your own time at your own pace.

Having these various qualifications will increase the value in your CV and open you up to multiple sectors such as Business & Management, Admin, Accountancy & Finance, Secretarial & PA, Teaching & Mentoring etc.

1 sections • 18 lectures • 01:54:00 total length

•Module 1: Introduction to Food Safety: 00:07:00

•Module 2: Roles and Responsibilities of a Food Supervisor and Policies: 00:06:00

•Module 3: Laws and Legislation: 00:08:00

•Module 4: Introduction to Food Safety Management Systems (FSMS) and HACCP: 00:06:00

•Module 5: Implementation and Tools of FSMS: 00:06:00

•Module 6: Food Poisoning Causes: 00:07:00

•Module 7: Detecting and Preventing Contamination: 00:07:00

•Module 8: Hazard Control: 00:05:00

•Module 9: Food Poisoning in Detail and Illnesses: 00:06:00

•Module 10:Food Toxins and their Prevention: 00:07:00

•Module 11: Food Handling Risks and Practices: 00:05:00

•Module 12: Temperature Control: 00:06:00

•Module 13: Recording Temperatures: 00:04:00

•Module 14:Spoilt Food and its Prevention: 00:08:00

•Module 15: Design Aspects of Food Premises: 00:07:00

•Module 16: Waste Disposal, Cleaning and Disinfection: 00:06:00

•Module 17: Pest Management: 00:08:00

•Module 18: Training and Supervising Staff Effectively: 00:05:00