Curriculum
Course: Food Safety Training
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Curriculum

Food Safety Training

Module 1: Introduction to Food Safety

0/9

Module 2: Microbiological Hazards

0/8

Module 3: Contamination Hazards and Controls

0/8

Module 4: Food Poisoning and Its Control

0/8

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

0/1
Text lesson

Cleaning and Disinfection

Learning Objectives

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

  • Explain the difference between cleaning and disinfection

  • Identify what needs cleaning and how often

  • Describe effective cleaning schedules and procedures

  • Understand how poor cleaning leads to food contamination and pest attraction

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