Course Curriculum
- 2 sections
- 6 lectures
- 1 hour, 40 minutes total length
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Introduction to Food Hygiene Legislation and Food-borne Illness00:15:00
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Types of Food Safety Hazards00:30:00
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Hazard Control Measures and Refrigeration00:25:00
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Food Handlers Personal Hygiene00:13:00
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Cleaning and Disinfection00:17:00
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