“Food Safety Management – Principles and Annual Training Records” is a compact new course which covers all the essential aspects of food safety. In a world where 7 billion people must be fed, the establishment of safety principles for raw ingredients, production processes, packaging and storage is vital.
This course sets out the commonest food safety issues, explains the principles of management systems and offers practical solutions for their implementation in a production environment. It additionally allows the creation of staff training records which can form part of the auditing process.
The first lesson is free
Click ‘Expand All’ to see all topics within each lesson.
Course Content
Lessons Status
4
Safe Food Production - Defining the quality of raw materials
- Cleaning and sanitation of equipment and building
- Cleaning procedures
- Effectiveness of cleaning - How does one know, if the cleaning procedure was effective?
- Effectiveness of cleaning - When shall I clean the equipment? How often does the equipment need cleaning? Do I always need to dry clean, wet clean and sanitise?
- Effectiveness of cleaning - How do I know which brush or cleaning agent to use?
- Personal hygiene
- How to wash your hands in a hygienic manner
- What you have learnt so far
- Defining the quality of raw materials
- Cleaning and sanitation of equipment and building
- Cleaning procedures
- Effectiveness of cleaning - How does one know, if the cleaning procedure was effective?
- Effectiveness of cleaning - When shall I clean the equipment? How often does the equipment need cleaning? Do I always need to dry clean, wet clean and sanitise?
- Effectiveness of cleaning - How do I know which brush or cleaning agent to use?
- Personal hygiene
- How to wash your hands in a hygienic manner
- What you have learnt so far
QuizzesStatus
