Learning Outcomes

Introduction to Personal Cleanliness

Personal Cleanliness Guidelines

Hotel Cleanliness

Guidelines for Manual Cleaning

Lesson Summary

Personal Cleanliness And Health Assessment

Learn about the importance of personal cleanliness for food safety.

Purchasing Foods

Receiving and Storing Foods

Preparing Foods

Sanitation Procedures

Sanitary Food Handling Assessment

Learn about the procedures used in sanitary food handling.

Burns

Muscle Strains and Falls

Cuts

Equipment Accidents

Fire Safety

First Aid

Food Service Accidents Assessment

Learn about general causes and preventive measures for accidents in the food service industry.

Incidents, Inspections and the Managers Role

Food Borne Illnesses

Food Service Incidents, Inspections and Illnesses Assessment

Learn about the role of management in maintaining food safety standards and Illnesses caused by bad and/or contaminated food.

Food Safety Training - Safe Practices and Procedures - Course Assessment

Learn more about the food sanitation practices and procedures with this food safety training online course.

Food Safety Training - Safe Practices and Procedures

This free online course in Food Safety teaches you about safe practices and procedures within food service operations. A solid sanitation and safety program is vital for any food service operation, big or small. By the end of the course you'll know all about the individual cleanliness guidelines applicable to everyone within sanitation and safety operations, as well as the important role the manager plays in these operations.

Personal Hygiene - Part 1

Personal Hygiene - Part 2

Personal Hygiene - Part 3

Water Quality - Part 1

Water Quality - Part 2

In this module, you will learn about the principles and reasons for good personal hygiene and how to manage systems for personal hygiene. The importance of reporting illnesses will be discussed. You will learn the importance of water quality as well as the regulations and customer requirements related to water quality, ice and steam. You will also learn about water wells and plumbing systems.

Pest Control - Part 1

Pest Control - Part 2

Product Contamination Control - Part 1

Product Contamination Control - Part 2

Product Contamination Control - Part 3

This module will discuss how the various methods of pest control as well as how products should be stored and managed to prevent contamination.

Control of Food Hazards: General and Specific - Part 1

Control of Food Hazards: General and Specific - Part 2

Control of Food Hazards: Allergens

Incident Management - Part 1

Incident Management - Part 2

In this module, you will learn about different types of food safety hazards and how best to deal with them. You will be introduced to food allergens and procedures that need to be followed when working with allergens and equipment used near allergens. Incident management will also be covered.

Diploma in Food Safety - First Assessment

You must score 80% or more to pass this assessment.

In this module, you will learn about personal cleanliness guidelines that should be followed by employees in the food service industry.. The importance of cleanliness to the food service will be discussed. You will also be shown how a cleaning schedule list is put together and about correct sanitation.

Purchasing and Receiving Foods

Storing and Preparing Foods

This module will cover one of the most important aspects of Food Safety - Sanitary Food Handling. You will begin by learning about inspection and grading and about what to expect when receiving foods from a supplier. You will learn about the correct temperatures food should be stored at as well as the general guidelines for storing and preparing foods.

Causes of Unsafe Foods

This module focuses on the causes of unsafe food and how to avoid them. You will learn about food poisoning and how it can be caused. Importantly, you will discover how food infections occur, their symptoms and which foods they affect.

Diploma in Food Safety - Second Assessment

Burns, Muscle Strains and Falls

Cuts and Equipment Accidents

Fire and First Aid

In this module, you will learn about protecting employees and others from food service accidents. Critically, you will be shown how to avoid certain accidents in addition to the importance of first aid training. The thoery of the Heimlich maneuver will be shown to you.

The Role of Managers

Incidents and Inspections

This module will demonstrate to you the role of management in the food service industry. You will become familiarised with the "lead by example" concept. You will learn how important it is to train your staff correctly and the procedure of accident reports. You will learn the importance of inspections for the consistency of sanitation standards.

Diploma in Food Safety - Third Assessment

Diploma in Food Safety - Assessment

Ensure proper staff hygiene and pest prevention with the food safety practices taught in this free online course.

Diploma in Food Safety

This free online food safety course will teach you proper food handling practices that will protect your food-service operation. As many as 582 million people experience food-borne diseases every year. Hence, food safety is extremely important to food-related businesses of any size. This course will ensure when working with food, you are able to prevent foodborne illness, contamination, allergic reactions and the spread of disease.

Introduction to TACCP

Types of Food Threats and Attackers

TACCP Process and Procedures for Food Defence

This module will introduce you to Threat Assessment and Critical Control Points (TACCP). Then you will learn about food safety legislation, types of food threats, and how to handle the situation. The module will also teach you different types of food attackers and their motives, food fraud, the TACCP process, and the procedures for food defence.

Threat Assessment and Critical Control Points (TACCP) - Course Assessment

Learn how to use TACCP to assess and manage malicious food-related risks in this free online food defence course.

Threat Assessment and Critical Control Points (TACCP)

Threat Assessment and Critical Control Points (TACCP) is a set of guidelines and best practices for preventing intentional food contamination. This food defence course establishes the importance of implementing TACCP mechanisms and explores food fraud, the TACCP process and food defence. We explain how TACCP protocols are used to proactively identify and manage supply chain control points that may be vulnerable to deliberate contamination.