Foodservice/Culinary - Food Safety and HACCP: Food Safety Level 2

Content
2 modules
Rating
Course Length
90 mins
Instructor
Pantry of Knowledge

Description

This module will focus on the importance of food safety, your legal obligations, the food safety laws and issues of registration and enforcement. You'll consider the key hazard categories and find out about the risks and what can go wrong - including food poisoning, contamination and cross-contamination, and allergies.

Objectives

  • Appreciate the importance of food safety and hygiene
  • Identify the main causes of food poisoning and allergies, including high-risk foods
  • Store and prepare food correctly to maintain safety
  • Be aware of the importance of temperature in maintaining food safety
  • Maintain your personal hygiene when handling or preparing food
  • Adopt effective cleaning routines and arrange your working environment to maintain safety
  • Take appropriate action to prevent pest infestation

Certificate

By completing/passing this course, you will attain the certificate POK Foodservice Culinary Certificate

Learning Credits

CEU
1.5

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Foodservice/Culinary - Food Safety and HACCP: Food Safety Level 2
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Foodservice/Culinary - Food Safety and HACCP: Food Safety Level 2 Survey
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Added 5 months ago, by Gretchen

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