Foodservice/Culinary - Food Safety and HACCP: Food Safety Level 3

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

Description

This module will focus on the importance of food safety and your role as a food supervisor, you will understand what factors effect bacterial growth and what the fourteen types of food allergens are, as well as good food storage practice, workplace design, workplace requirements and much more.

Objectives

  • Recognize the difference between foodborne disease and illness
  • Identify what Hazard Analysis and Critical Control Points (HACCP) is
  • Identify good workplace design and effective waste disposal
  • Take appropriate action to prevent pest infestation
  • Ensure that the personal hygiene of your employees is at a high standard
  • Recognize the importance of effective food safety management procedures

Certificate

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

Learning Credits

CEU
1.5

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