K.B. Food Safety Foundation Course for Employees
Introduction showing you how to keep food safe, based on the Food Standards Agency '4Cs' - Cross-contamination, Cleaning, Chilling and Cooking.
Food safety coaching videos
Our 10 short videos provide best practice guidance on a number of potential food safety issues. Each video is about a minute long. They demonstrate these and other food hygiene practices:
- effective handwashing
- chilling foods down as quickly as possible
- checking that foods are cooked thoroughly
- effective cleaning
- what to do if a member of staff is ill at work
- keeping pests out of your business, what to look for and the action to take
(source: http://www.food.gov.uk/
Video Topics:
- Food safety coaching (Introduction)
- Food safety coaching (Part 1): Handwashing
- Food safety coaching (Part 2): Keeping equipment separate
- Food safety coaching (Part 3): Pest control
- Food safety coaching (Part 4): Keeping foods covered
- Food safety coaching (Part 5): Cross contamination staff illness
- Food safety coaching (Part 6): Cleaning effectively
- Food safety coaching (Part 7): Chilled storage and display
- Food safety coaching (Part 8): Chilling foods
- Food safety coaching (Part 9): Cooking safely
- Food safety coaching (Part 10): Reheating
Food Safety Foundation Course for Employees
Introduction showing you how to keep food safe, based on the Food Standards Agency '4Cs' - Cross-contamination, Cleaning, Chilling and Cooking.
Food safety coaching videos
Our 10 short videos provide best practice guidance on a number of potential food safety issues. Each video is about a minute long. They demonstrate these and other food hygiene practices:
- effective handwashing
- chilling foods down as quickly as possible
- checking that foods are cooked thoroughly
- effective cleaning
- what to do if a member of staff is ill at work
- keeping pests out of your business, what to look for and the action to take
(source: http://www.food.gov.uk/
Video Topics:
- Food safety coaching (Introduction)
- Food safety coaching (Part 1): Handwashing
- Food safety coaching (Part 2): Keeping equipment separate
- Food safety coaching (Part 3): Pest control
- Food safety coaching (Part 4): Keeping foods covered
- Food safety coaching (Part 5): Cross contamination staff illness
- Food safety coaching (Part 6): Cleaning effectively
- Food safety coaching (Part 7): Chilled storage and display
- Food safety coaching (Part 8): Chilling foods
- Food safety coaching (Part 9): Cooking safely
- Food safety coaching (Part 10): Reheating
Food Inspection and Audit Practices for Managers and Business Owners
The course objective:
To understand what, how, when audit is conducted of a food business and which areas requires special attention before an audit.
The video course is suitable for the following:
- Teams of Hotel Chains & Restaurant Chains
- Government Inspectors
- Confectioners and Bakers
- Fast Food Chains
- Restaurant Chains
- Pubs and Bars
- Cafeterias in schools and Hospitals
- Any catering or Food production Industry
PNAC/Other Accredation Certification Fee (Optional)
Ideal for the companies who have implemented the system and feel confident to go another extra mile!
You can easily get ANSI-RAB, TGA DAR, JAS, PNAC Certification with our 100% Money back refund policy.
Food Safety Foundation Course for Employees
Introduction showing you how to keep food safe, based on the Food Standards Agency '4Cs' - Cross-contamination, Cleaning, Chilling and Cooking.
Food safety coaching videos
Our 10 short videos provide best practice guidance on a number of potential food safety issues. Each video is about a minute long. They demonstrate these and other food hygiene practices:
- effective handwashing
- chilling foods down as quickly as possible
- checking that foods are cooked thoroughly
- effective cleaning
- what to do if a member of staff is ill at work
- keeping pests out of your business, what to look for and the action to take
Video Topics:
- Food safety coaching (Introduction)
- Food safety coaching (Part 1): Handwashing
- Food safety coaching (Part 2): Keeping equipment separate
- Food safety coaching (Part 3): Pest control
- Food safety coaching (Part 4): Keeping foods covered
- Food safety coaching (Part 5): Cross contamination staff illness
- Food safety coaching (Part 6): Cleaning effectively
- Food safety coaching (Part 7): Chilled storage and display
- Food safety coaching (Part 8): Chilling foods
- Food safety coaching (Part 9): Cooking safely
- Food safety coaching (Part 10): Reheating
ISO 22000 | HACCP Complete Documents Set
- Procedure for Preliminary Analysis of Production Process.
- Procedure For Pre-requisite Program
- Procedure For Hazard Identification
- Procedure For HACCP Plan
- Procedure For emergency preparedness and response
- Procedure for Product Withdrawal
- Control of Documents
- Control of Records
- Internal Audit
- Control of Non-conformity
- Corrective Action/Preventive Action
- Quality Objective & Training (optional)