Course Level 1: Introductory
Estimated Study Time: 15-20 hours
In this course you will learn the systems and procedures necessary to maintain a top quality food business. From staff hygiene practices to maintaining a stringent pest prevention system, this course will ensure that you have the knowledge necessary to manage a hygienic food service operation. You are first introduced to food safety topics such as water quality, pest control measures, food service accidents and incident management. You will then learn about the importance of maintaining food safety temperatures to prevent the growth of dangerous bacteria that can cause food poisoning.
The course then reviews a case study on how to handle food safely in the food service industry. This course will be of great interest to food safety managers in food processing plants, restaurants, or any food service operation. Employees of any business in which food is involved will benefit greatly through completion of this diploma, and will ensure a high standard of safety within the food service operation.
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