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This Course has a Total of 26 Lessons
You Could Easily Complete it in Half a Day
 

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1 month of access
Single Enrolment

The Basics

“The Key to Success”
Lesson 1 of 6 within section The Basics.
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Important Meanings
Lesson 2 of 6 within section The Basics. You must enroll in this course to access course content.
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Food Safety Purpose and Benefits
Lesson 3 of 6 within section The Basics. You must enroll in this course to access course content.
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Bugs and Food Illnesses
Lesson 4 of 6 within section The Basics. You must enroll in this course to access course content.
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Stop Food Illnesses Happening
Lesson 5 of 6 within section The Basics. You must enroll in this course to access course content.
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Risk Based Measures
Lesson 6 of 6 within section The Basics. You must enroll in this course to access course content.
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Risk Management Practices

Health and Hygiene
Lesson 1 of 10 within section Risk Management Practices. You must enroll in this course to access course content.
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Being “Fit for Purpose”
Lesson 2 of 10 within section Risk Management Practices. You must enroll in this course to access course content.
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Cleaning and Sanitising
Lesson 3 of 10 within section Risk Management Practices. You must enroll in this course to access course content.
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Pests and Pets.
Lesson 4 of 10 within section Risk Management Practices. You must enroll in this course to access course content.
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Sourcing and Receiving Food
Lesson 5 of 10 within section Risk Management Practices. You must enroll in this course to access course content.
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Product Risks
Lesson 6 of 10 within section Risk Management Practices. You must enroll in this course to access course content.
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Packaging, Labelling and Wholesaling
Lesson 7 of 10 within section Risk Management Practices. You must enroll in this course to access course content.
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Safe Food Storage
Lesson 8 of 10 within section Risk Management Practices. You must enroll in this course to access course content.
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Hazards when Cooking
Lesson 9 of 10 within section Risk Management Practices. You must enroll in this course to access course content.
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Transporting, Catering and Customer Self-Service
Lesson 10 of 10 within section Risk Management Practices. You must enroll in this course to access course content.
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Special Considerations for Residential Care Homes

Texture Modified Foods, Supplements and Shakes
Lesson 1 of 6 within section Special Considerations for Residential Care Homes. You must enroll in this course to access course content.
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Fresh Produce (Fruit and Vegetables)
Lesson 2 of 6 within section Special Considerations for Residential Care Homes. You must enroll in this course to access course content.
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Listeria and it’s Management
Lesson 3 of 6 within section Special Considerations for Residential Care Homes. You must enroll in this course to access course content.
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Bugs that Survive Cooking
Lesson 4 of 6 within section Special Considerations for Residential Care Homes. You must enroll in this course to access course content.
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Campylobacter
Lesson 5 of 6 within section Special Considerations for Residential Care Homes. You must enroll in this course to access course content.
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Noro Viruses
Lesson 6 of 6 within section Special Considerations for Residential Care Homes. You must enroll in this course to access course content.
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Record Keeping

Why Records are Essential
Lesson 1 of 2 within section Record Keeping. You must enroll in this course to access course content.
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Complaints, When Things go Wrong and Recalls
Lesson 2 of 2 within section Record Keeping. You must enroll in this course to access course content.
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Revision

Safe Food Essentials
Lesson 1 of 2 within section Revision. You must enroll in this course to access course content.
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Take Home Message
Lesson 2 of 2 within section Revision. You must enroll in this course to access course content.