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It was very clear, didactic, and objective. The summaries at the end of the videos helped reinforce what was covered, which was a very positive point.
This user gave this course a rating of 5/5 stars
Excellent course
Good
A thorough review
A thorough review by two excellent presenters. Good graphics with the option to explore deeper.
Hospitality
This user gave this course a rating of 5/5 stars
Nice
This user gave this course a rating of 5/5 stars
it was quite interesting
Food Safety & Hygiene – Level 2 (Summary) • Hazards and risks – The greater the risk, the higher the priority for control. • Foodborne illness – Caused by eating contaminated food; most bacteria are harmless. • Cross-contamination – Prevented by good cleaning practices and using disposable cloths. • Cleaning – First remove visible dirt and food debris, then clean with detergent, and finally sanitise. • PPE (Personal Protective Equipment) – Put on headwear first, then apron, and gloves last. • Waste management – Large bins should be kept outside in designated refuse areas. • Food storage – Food with the shortest shelf life should be kept at the front (FIFO). • Temperature control – Between 5°C and 63°C is the danger zone, where bacteria grow fastest. • Date labels – Use-by dates are a legal safety requirement; best-before relates to quality. • Equipment – Any damage must be reported immediately to a supervisor. • HACCP – Keeping accurate written records is a legal requirement.
Very clear and concise course
This user gave this course a rating of 5/5 stars
Very good
This user gave this course a rating of 5/5 stars
МНОГО ДОБРЕ
This user gave this course a rating of 5/5 stars
super interesting I discovered new rules about nutrition
This user gave this course a rating of 5/5 stars