Curriculum
Course: Food Safety Training
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Curriculum

Food Safety Training

Module 1: Introduction to Food Safety

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Module 2: Microbiological Hazards

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Module 3: Contamination Hazards and Controls

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Module 4: Food Poisoning and Its Control

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Module 5: Personal Hygiene

0/7

Module 6: Design of Premises and Equipment

0/8

Module 7: Cleaning and Disinfection

0/8

Module 8: Food Pests and Control

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Module 9: Food Safety Management from Purchase to Service

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Module 10: Food Safety Legislation

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Module 11: Revision and Examination Technique

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Final Exam – Food Safety Training

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Text lesson

Microbiological Hazards

✅ Learning Objectives

By the end of this module, learners will be able to:

  • Define what microorganisms are and why some are dangerous

  • Identify the main types of microbiological hazards in food

  • Understand the conditions bacteria need to grow (FATTOM)

  • Describe how to control the growth and spread of bacteria

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