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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.
Food Safety Knowledge - Basic Level Requirements is originally from The course contents are licensed by  and published by Connexions and has a duration of 3-4 Hours for the average learner.
 Content Type
- Video: None
- Audio: None
- Animation: None
- Assessments: Yes
- Course Rating:
 (5/5 10057 )
Certification Availability
- PDF Download: Yes
- Parchment: Yes
- Framed Parchment: Yes
- Type: course
Education Level
- Approximate FETAC Level: Level 5
- Approximate NQF Level (UK): Level 3
- Other: Lower High/ Secondary School
- Age appropriateness: 16+ Years
- Minimum Grade/Class Level: Lower High/ Secondary School
Learning Outcome
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.
Related Courses
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 | Food Safety Knowledge - Basic Level Requirements |
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