Food Safety and Hygiene

Plays an important role in food production and distribution. As food additives, they prolong the shelf life of foods and,...

Is designed to help learners identify the particular food allergens which must, by law, be recognised and to understand why...

Provides insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant...

Recognizes significant changes to the Nutrition Facts Label. It reviews fats metabolism, and translates nutrition labelings

This course explains the necessary benefits of Good Hygiene Practices along with importance of operational control to ensure the food...

Poses peculiar problems, particularly given the presence of patients who could be more vulnerable than healthy subjects to microbiological and...

Highlights how systems thinking, and taking a sustainable food systems approach, can help to significantly improve our work in project...

Assures that organizations should be held accountable for Effective hygiene control at every point of Food manufacturing life cycle

Is considered as preventive approach towards food safety, which considers food safety issues that arises on account of biological, chemical,...

Is the fundamental element and a mandatory requirement of any formal Food Hygiene System meeting the requirements of HACCP.

Training is designed to equip nominated personnel with the required skills to effectively manage the risks associated with legionella.

 A method of problem solving used for identifying the root causes of faults or problems

Will provide you with basic food preparation and cookery skills, paving a pathway to work in kitchen operations.