Objective
The aim of this course is to help people understand the dangers posed by asbestos and to avoid carrying out work that will cause the release of dangerous asbestos fibres resulting in serious health problems or death.
Program
- Statistics
- Food safety hazards
- The 14 common food allergens
- Coeliac disease
- Symptoms of allergic reactions
- Allergen control in food production
- HACCP (Hazard Analysis Critical Control Point)
- Legal requirements
- Benefits of implementing HACCP
- Effective cleaning
- Allergenic contamination
- Hand washing and personal hygiene
- Company procedures
Duration
The average time required to complete the learning is approximately 1 hour, however the course is designed to go at the pace of the learner and can be completed in more time if needed.
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