Module Sixteen: Implementing a Food Safety Management System
Easy
11 mins
Waleed Khalid
This module explains the importance of having a food safety management system based on the principles of HACCP in place. The module outlines each essential step of a HACCP system.
Module Seventeen: Food Safety Management Tools
Easy
19 mins
Waleed Khalid
This module provides some key management guidance for running a food premises and focuses on the different sections included in the Safer Food, Better Business pack.
Module Fourteen: Personal Hygiene
Easy
10 mins
Waleed Khalid
This module explains the personal hygiene standards needed by all food handlers and uses a video to demonstrate the correct handwashing procedure. The module looks at how to report sickness and when people should be excluded from the food preparation area.
Module Thirteen – Pest Control
Easy
11 mins
Waleed Khalid
This module explains the different types of common pests and looks at how they can be identified and how pest infestation can be prevented and controlled.
Module Twelve – Waste, Cleaning and Disinfection
Easy
18 mins
Waleed Khalid
This module demonstrates the importance of effective cleaning in the workplace and looks at the supervisor’s role in ensuring that cleaning is carried out efficiently and according to a schedule.
Module Eleven: Premises and Equipment Design
Easy
7 mins
Waleed Khalid
This module looks at how food premises should be designed and what materials should be chosen in order to maintain high food safety standards.
Module Ten: Food Preservation
Easy
8 mins
Waleed Khalid
This module explains the different methods for preserving food in order to prevent the growth of bacteria and ensure the food remains safe to eat.
Module Nine: Checking, Verifying and Recording Temperatures
Easy
7 mins
Waleed Khalid
This module uses a practical video to show how to take the temperature of food using a temperature probe. The module details the different types of temperature measuring equipment and explains the necessity of keeping records.
Module Seven: Non-Bacterial Food Poisoning
Easy
13 mins
Waleed Khalid
This module introduces the other ways in which food poisoning can occur, aside from through harmful bacteria.
Module Eight: Temperature Control
Easy
10 mins
Waleed Khalid
This module gives supervisors the knowledge to effectively carry out safe temperature control. The module explains the critical temperatures that must be adhered to in regards to food storage, cooking and hot/ cold holding, and provides an outline of what happens in the cook-chill and cook-freeze processes.
