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Food Hygiene 101
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Module 1
Food Hygiene (Intro) (0:40)
Module 2
Micro-Organisms (2:25)
Module 3
Food Poisoning-The How & Why? (0:50)
Module 4
Temperature & Micro-organisms (1:05)
Module 5
About Legislation (0:40)
Module 6
Contamination & Cross-Contamination (0:40)
Module 7
Types of Food Hazards (0:55)
Module 8
Personal Hygiene Standards (0:50)
Module 9
Storage & Temperature Control (1:05)
Module 10
Premises-The Design & Construction (0:35)
Module 11
Cleaning & Disinfection (0:55)
Module 12
Pests & Control of Pests (0:40)
Module 13
Waste Disposal (0:20)
Module 14
H.A.C.C.P. (Hazard Analysis & Critical Control Points) (0:40)
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Premises-The Design & Construction
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