Food Safety Supervision and Management in Catering - Online Course

Course Curriculum

• Module 01: Food Safety – An Introduction
• Module 02: Supervision of Food Safety
• Module 03: Food Safety Legislation
• Module 04: Food Safety Management System
• Module 05: Food Safety Management Tools
• Module 06: Microbiology
• Module 07: Contamination Hazards
• Module 08: Controlling Contamination
• Module 09: Food Poisoning (Bacterial) and Food-Borne Illness
• Module 10: Food Poisoning (Non-Bacterial)
• Module 11: Personal Hygiene
• Module 12: Food and Temperature Control
• Module 13: Checking, Verifying and Recording Temperature
• Module 14: Food Spoilage and Preservation
• Module 15: Food Premises and Equipment: The Design and Construction
• Module 16: Waste Disposal, Cleaning and Disinfection
• Module 17: Pest Management
• Module 18: Food Safety Training for the Staff
• Module 19: Reopening and Adapting Your Food Business During COVID-19

(See full curriculum)