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Description: This course is made up of 11 modules:

  • An introduction to food safety
  • Microbiological hazards
  • Contamination hazards and controls
  • Food poisoning and its control
  • Personal hygiene
  • Design of premises and equipment
  • Cleaning and disinfection
  • Food pests and control
  • Food safety management from purchase to service
  • Food Safety Legislation
  • Revision and examination technique

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