Introduction to Food Safety Level 3
Bacteriology and Food Poisoning
Food Contamination
Personal Hygiene
Food Premises
Food Storage and Preservation
Stock Control
Water and Water Supplies
Waste Handling
Workplace Controls
Enforcement and Visits
Diet, Nutrition and Hydration introduction
Macronutrients
Micronutrients
Fluids
Nutrition and Malnutrition
Food Groups
Different Diets
Food Labelling
Food Allergies
Food Allergies and Labelling
Allergen Controls
Summary
Course Details
Video Playtime
4 hours and 58 minutes
Captions
English
Instructor
Keith Sleightholm
Audio
English