CPD Units: 6
This course is designed for managers and supervisors to help them understand their essential dayto-day responsibilities.
When a candidate passes this course, they will receive a certificate which demonstrates that they can supervise and train staff to handle food safely and hygienically.
This is a comprehensive course which starts with basic definitions of key words, then follows a logical path through other topics including the types of food hazards, personal hygiene, pest control, legislation, enforcement, and the design and cleaning of food premises and equipment. It also discusses how to implement a successful food safety management system.
There’s a wide range of topics because maintaining food safety and food hygiene is vital if you’re to reduce the risk of food poisoning. The correct Food Safety Management System, professionally run, protects your customers, your staff, and the reputation of your company.
Note: This is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions
|Module Number||Module Name||Pass Required|
|1||Introduction to Food Safety||70%|
|2||Food Poisoning, Spoilage & Preservation||70%|
|4||Microbiological Hazards & Controls||70%|
|5||Chemical Hazards, Controls & Prevention||70%|
|6||Allergen Hazards & Controls||70%|
|7||Physical Hazards & Controls||70%|
|9||Design and Use of Food Premises and Equipment||70%|
|10||Cleaning & Disinfection||70%|
|11||Pests & Pest Management||70%|
|12||HACCP & FSMS||70%|
|13||Implementation of HACCP||70%|
|14||7 Principles of Hazard Control||70%|
|15||Food Safety Legislation & Enforcement||70%|
Recommended system requirements
Browser: Up to date web browser
Video: Up to date video drivers
Memory: 1Gb+ RAM
Download Speed: Broadband (3Mb+)