Supervising Food Safety |
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Module 01: Introduction to Supervising Food Safety |
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00:54:00 |
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Module 02: Food Safety Legislation |
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01:00:00 |
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Module 03: Food Contamination |
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01:06:00 |
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Module 04: Controlling Contamination |
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00:57:00 |
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Module 05: Microorganisms |
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00:54:00 |
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Module 06: Food Poisoning and Foodborne Diseases |
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01:57:00 |
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Module 07: Non-bacterial Food Poisoning |
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00:57:00 |
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Module 08: Temperature Control |
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01:18:00 |
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Module 09: Checking, Verifying, and Recording Temperatures |
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00:42:00 |
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Module 10: Food Preservation |
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00:57:00 |
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Module 11: Premises and Equipment Design |
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01:12:00 |
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Module 12: Waste, Cleaning, and Disinfection |
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01:18:00 |
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Module 13: Pest Control |
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00:51:00 |
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Module 14: Personal Hygiene |
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01:03:00 |
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Module 15: Training Staff |
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00:45:00 |
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Module 16: Implementing a Food Safety Management System |
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01:09:00 |
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Module 17: Food Safety Management Tools |
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00:45:00 |
Mock Exam |
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Mock Exam – Level 3 Supervising Food Safety |
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00:20:00 |
Final Exam |
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Final Exam – Level 3 Supervising Food Safety |
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00:20:00 |