By Bob Askew / September 11, 2023 This Course has a Total of 46 LessonsYou could need a few days to complete it Enrol in This Course $40.00 1 month of access Food Rule Basics Managing Risks Safe Food Suitable Food Expiry Dates Introduction to Food Safety Issues Clean Place Clean Hands Clean Staff Sickness Food Allergens Potentially Hazardous Food Introduction to the Template Food Control Plan How the template evolved Contents and Day Cycle Dark Blue Cards: Setting Up Instructions Taking responsibility Training and competency Blue Cards: Starting Managing personal hygiene and health Checking for pests Green Cards: Preparing Preparing food safely Separating food Sourcing, receiving and storing food Keeping food cold Magenta Cards: Making + Cooking Thoroughly Cooking food Cooking poultry, minced meat and liver Proving the method you use works every time Reheating food Cooling freshly cooked food Defrosting food Orange Cards: Serving and Selling Keeping food hot Transporting food Displaying food and customers serving themselves Knowing what is in your food Packaging and labelling food Selling food to other businesses Purple Cards: Closing Cleaning up and closing Red Cards Troubleshooting When something goes wrong Dealing with customer complaints Tracing your food Recalling your food Bad Bugs Campylobacter Bugs that Survive Cooking Listeria Taking Control HACCP When Things Go Wrong! Simulated Recall Guidance Importance of Keeping Records Conclusion Revision of Essentials Take Home Message
