This course will give you an overview of safe working practices in food safety for a food manufacturing environment.
You will gain an appreciation of the specific types of hazards, controls and monitoring associated with food manufacturing, as well as the fundamentals of food safety.
Concept of contamination
The factors that influence the multiplication of food poisoning bacteria.
The high and low temperatures required to minimise bacteria multiplication
Separation of raw and ready-to-eat foods in storage
Common foods or food ingredients that cause an allergic reaction
At the end of the course, there will be an examination paper consisting of 30 multiple choice questions. 20 or more correct answers will result in a pass.
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