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Curriculum
- 1 Section
- 22 Lessons
- Lifetime
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- Food Hygiene and Safety Level 322
- 1.0Module 1: Introduction to Food Hygiene and Safety
- 1.1Module 2: Food Contamination
- 1.2Module 3: Food Preparation and Cooking
- 1.3Module 4: Food Safety Management Systems
- 1.4Module 5: Food Packaging and Delivery
- 1.5Module 6: Food Safety in Catering
- 1.6Module 7: Food Safety in Retail
- 1.7Module 8: Food Safety in Manufacturing
- 1.8Module 9: Food Safety in Food Service and Hospitality
- 1.9Module 10: Food Safety in Food Processing
- 1.10Module 11: Food Safety in Food Delivery Services
- 1.11Module 12: Food Safety Management System
- 1.12Module 13: Food Microbiology
- 1.13Module 14: Food Legislation
- 1.14Module 15: Food Allergen Awareness
- 1.15Module 16: Food Contamination and Prevention
- 1.16Module 17: Food Poisoning and Food-Borne Illness
- 1.17Module 18: Food Contamination Prevention
- 1.18Module 19: Temperature Control
- 1.19Module 20: Staff Training and Development
- 1.20Module 21: Pest Control and Sanitation
- 1.21Module 22: Hazard Analysis and Critical Control Points (HACCP)