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

0/8

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

0/8

Module 9: Food Safety Management from Purchase to Service

0/6

Module 10: Food Safety Legislation

0/8

Module 11: Revision and Examination Technique

0/5

Final Exam – Food Safety Training

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Text lesson

Design of Premises and Equipment

Learning Objectives

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

  • Understand the importance of good premises design for food safety

  • Identify key features of hygienic design and construction

  • Recognize the role of equipment design in preventing contamination

  • Describe how effective layout supports safe working practices

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