Food Safety Knowledge - Basic Level Requirements
ID: 335 | Video: None | Audio: None | Animation: None
Equivalent to FETAC: Level 5 | Equivalent to QCF (UK): Level 3
Improve your personal hygiene
This free course from ALISON is compiled from the Food Safety Knowledge Network's Basic Level Requirements for Food Manufacturers. Topics covered include Hygiene, Water Quality, Allergens, and Pest Control, as well as Contamination, Food Hazards, and Incident Management. The practices outlined in the course adhere to internationally recognized standards, codes of practice, and guidelines relating to foods, food production, and food safety recognized by the WHO (World Health Organisation) and United Nations. This course is ideal for individuals, food safety managers, and businesses responsible for food safety.
Modules in Food Safety Knowledge - Basic Level Requirements
Upon completion of this course you will know the important factors that need to be considered when managing personal hygiene. You will understand the requirements needed to ensure water is of good quality. You will gain a good knowledge of the importance of controlling product contamination that might compromise the health of consumers. You will know the control and management steps that need to be taken in regard to pest control, prevention and monitoring. You will gain a good knowledge of measures to control food allergens. You will know that product quarantine and complaint handling are essential in Incident Management.
Anwar Chabayta - United States of America
2013-05-15 22:05:23
Course Module: Food Safety - Introduction to Personal HygeineCourse Topic: Food Safety - Introduction to Personal HygeineComment: Great informations
Michael Alabboud - Syrian Arab Republic
2013-05-11 16:05:42
Course Module: Food Safety - Introduction to Control of Food Hazards - AllergensCourse Topic: Food Safety - Introduction to Control of Food Hazards - AllergensComment: I think that the good control of Allergens hazards is one of the most important food safety procedures that have to be made nowadays because of
1- the high percentage of people having one or more than one kind of allergy
2- the dangerous effect that can be made from even a small amount of an allergen
3- the diversity of allergens in the food that we may be consuming nowadays
so it is a good material to be studied by every one of us
Carole Reesor - Canada
2013-04-24 14:04:18
Course Module: Food Safety - Introduction to Personal HygeineCourse Topic: Food Safety - Introduction to Personal HygeineComment: Great refresher, please continue with course.
Carole Reesor - Canada
2013-04-24 13:04:51
Course Module: Food Safety - Introduction to Personal HygeineCourse Topic: Food Safety - Introduction to Personal HygeineComment: Good .
Charles Mccorvey - United States of America
2013-04-17 06:04:45
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