Food can be contaminated at any point. Pest management is one of the most important and challenging tasks. Different variety of pests such as rodents, cockroaches, flies are the primary culprits behind the contamination of food supply.
Module 3: Risk Control (Prevention of Contamination)
Easy
25 mins
Waleed Khalid
Food poisoning happens when adequate numbers of bacterial types and their toxins are present in your food. These bacteria are commonly called as pathogens.
Module 2: Hazards from delivery to service
Easy
23 mins
Waleed Khalid
It is important to understand that what are the potential hazards and where it comes from? particularly when you are cooking and serving food to someone else. When you learn how food can become contaminated, you can take preventive measures against it.
Module 1: Food Safety Legislation
Easy
24 mins
Waleed Khalid
What is food safety and its significance? Food safety is termed as the preparation, handling, and storing of food routinely, to prevent foodborne diseases and health damages. It is considered as a chain starts from farm to factory to fork.
Module 4: Pests, premises and people
Easy
15 mins
Waleed Khalid
Pests are known as insects, spiders, rodents, animals, birds and due to the possibility of contamination, must be prevented from entering or infesting the food premises.
Module 3: Risk control
Easy
42 mins
Waleed Khalid
Foodborne diseases commonly known as food poisoning which is the result of eating spoiled, contaminated or toxic food items. The most common symptoms of food poisoning are diarrhea, vomiting and nausea.
Module 2: Hazards from Delivery to Service
Easy
34 mins
Waleed Khalid
Sanitation ought to be a worry for each café, regardless of whether they convey or not. In any case, it turns out to be particularly significant for conveyance in view of the additional hazards.
Module 1: Food Safety Legislation
Easy
32 mins
Waleed Khalid
It is estimated that millions of people experience foodborne illness every year all across the UK. Food can become unsafe when it is contaminated with disease causing bacteria, viruses, parasites or chemicals. Symptoms range from mild to severe such as vomiting, diarrhea, weakness, fever, stomach cramps.
Module 6: The 7 Principles: Monitoring and Verification
Easy
19 mins
Waleed Khalid
This module looks at the four further principles of HACCP and explains how food businesses can monitor the identified hazard, act in case of emergency and check to ensure that the HACCP system continues to work effectively.
Module 5: The 7 Principles: Hazard Analysis and Control Measures
Easy
8 mins
Waleed Khalid
This module outlines the first three principles of HACCP and looks at how your business can determine the significant food safety hazards. The module also explains critical limits and how they should be established.
