Course curriculum

  • 1
    Module 1
  • 2
    Module 2
    • Module 2: The 7 Principles
    • Module 2 Quiz
  • 3
    Module 3
    • Module 3: Safe Food Handling, Storage, and Cross-Contamination Prevention
    • Module 3 Quiz
  • 4
    Module 4
    • Module 4: Staff Training and Personal Hygiene
    • Module 4 Quiz
  • 5
    Module 5: Cooking, Reheating, and Serving Hot Food
    • Module 5: Cooking, Reheating and Serving Hot Food
    • Module 5 Quiz
  • 6
    Module 6: Good Food Storage Practices and Temperature Control
    • Module 6: Good Food Storage Practices and Temperature Controls
    • Module 6 Quiz
  • 7
    Module 7: HACCP and the role of a barista
    • Module 7: HACCP and the role of a barista
    • Module 7
  • 8
    Module 8: Summary and Compliance with FSAI Guidelines
    • Module 8: Summary and Compliance with FSAI Guidelines
    • Module 8