1. Module Twelve – Waste, Cleaning and Disinfection

    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.
  2. Module Eleven: Premises and Equipment Design

    This module looks at how food premises should be designed and what materials should be chosen in order to maintain high food safety standards.
  3. Module Ten: Food Preservation

    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.
  4. Module Nine: Checking, Verifying and Recording Temperatures

    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.
  5. Module Seven: Non-Bacterial Food Poisoning

    This module introduces the other ways in which food poisoning can occur, aside from through harmful bacteria.
  6. Module Eight: Temperature Control

    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.
  7. Module Five: Micro-Organisms

    This module explains how micro-organisms present a risk to food and outlines the conditions needed for optimum bacterial growth. The module details some technical terms that supervisors and managers should be aware of.
  8. Module Six: Food Poisoning and Food-Borne Illness

    This module looks at the dangers of food poisoning bacteria and food borne diseases. The module outlines each bacteria and explains their sources, control measures and symptoms.
  9. Module Three: Food Contamination

    This module explores the contamination hazards that can occur in food, looking at examples of each type of hazards and providing ways in which the risks can be reduced.
  10. Module Four: Controlling Contamination

    This module provides practical knowledge on how to prevent contamination, looking at the controls that should be in place from delivery of ingredients right through to the service or sale of the final product.