top of page

Course Modules
Introduction to Food Safety
The Managers Role in Food Safety
Food Safety Hazards and contamination
Microbiological Hazards
Prerequisites
Food Safety Controls
Level 4 Food Safety
Food Safety Hazards
Training and learning activates to accompany this module.
Don't Forget
Nine consideration that should be taken into consideration when selecting chemicals for cleaning and disinfection
-
Food safe – is the product Suitable for the type of food, and area where the product will be used
-
Toxicity and odour – will the product effect food being produced
-
Type of micro-organisms present
-
Type of surface to be cleaned
-
Temperature required for application
-
Application method
-
Time available
-
Compatibility with other chemicals used
-
Storage and size of the containers – can the chemicals be stored in the area provided
Food Safety Management
HACCP
bottom of page