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Course Content
Introduction
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Module 1 – Food Hygiene
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Module 2 – Personal Health & Hygiene
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Module 3 – Pathogenic Organisims
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Module 4 – Micro Organisims
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Module 5 – High & Low Risk Foods
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Module 6 – Food Storage
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Module 7 – Cleaning
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Module 8 – Storage of Waste
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Module 9 – Importance of Food Pests Control
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Module 10 – Food Poisining
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Module 11: ‘Foreign’ Bodies in Food
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Module 12: Food Allergies
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Module 13: Food Legislation
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Module 14: Hazard Analysis Critical Control Points
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Final Exam
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