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Level 4 Food Safety

Course Modules

Introduction to Food Safety

An Introduction to Food Safety

The Managers Role in Food Safety

The Manager's Role

Food Safety Legislation

Food Safety Hazards and contamination

Food Safety Hazards

Microbiological Hazards

Level 4 Food Safety

The Right Conditions

Training and learning activates to accompany this module.

Food Safety - High or Low Risk?

The Right Conditions

Time and Tempreature

Bacteria and Viruses

Prerequisites
Food Safety Controls

Persaonl Hygiene

Premises & Equipment

Please watch the video below

Food Safety Management
HACCP

Don't Forget

One reason it is helpful to know about anaerobic bacteria is because this is why it is necessary to refrigerate vacum packed foods

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