Course Curriculum
| Food Hygiene and Safety for Catering | |||
| Introduction to Food Safety and the Law | 00:26:00 | ||
| Bacteria and Microbiological Hazards | 00:28:00 | ||
| Physical, Chemical and Allergenic Hazards | 00:22:00 | ||
| Food Poisoning and Control Measures | 00:23:00 | ||
| Food Spoilage and Food Storage | 00:32:00 | ||
| Personal Hygiene | 00:26:00 | ||
| HACCP and Food Premises Part 01 | 00:40:00 | ||
| HACCP and Food Premises Part-02 | 00:30:00 | ||
| Cleaning | 00:25:00 | ||
15 STUDENTS ENROLLED