There are fourteen modules covering the following subjects:
- Introduction to food safety
- Microbiology
- Food contamination and control (bacterial and non bacterial)
- Food poisoning and food borne illness, Personal hygiene and training
- Food hazards from purchasing to serving, Food spoilage and preservation
- Design and construction of food premises and equipment
- Cleaning and disinfection ? Integrated pest management
- Hazard analysis critical control point (HACCP), Supervisory management
- Food safety legislation
- Revision
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