Understand the importance of temperature control in food manufacturing to ensure food safety is never compromised.
Validated by Occupational Awards Ltd.
£30.00
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What will the course cover?
Recognise the role of temperature control in a HACCP system
State the conditions required for pathogenic bacteria to grow
Identify the temperature danger zone and the role it plays in the growth of bacteria
Define heat processing and understand the legal time and temperature combinations for food safety
List the different methods of heat processing
Describe how to cool products safely
Summarise the temperature requirements of chilled products
Explain how to store products in a refrigerator and freezer safety
Define the temperature requirements of frozen products
Describe the three main methods of freezing and list the different types of freezers
Explain what freezer burn is and how to prevent it
Identify the main methods to defrost product and explain how to do it safely
Recognise how to reheat products safely
State the importance of monitoring temperature and list the different monitoring methods
Understand how to perform a product core temperature check correctly
