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S1 - Introduction to Food Hygiene
S1.1 - The Law & Food Safety
S1.2 - Food Safety and Food Poisoning
S1.3 - The Costs and Benefits of Food Hygiene Standards
S2 - Micro-organisms and Food Poisoning
S2.1 - Introduction to Micro-organisms
S2.2 - How Bacteria Multiply
S2.3 - Toxins and Spores
S2.4 - Food Poisoning Bacteria
S2.5 - Control of Bacterial Growth and Key Temperatures
S2.6 - Other Ways of Controlling Bacterial Growth
S2.7 - Particular Issues for Fish and Chips Shops
S3 - Contamination
S3.1 - Main Types of Contamination and Cross Contamination
S3.2 - High Risk Foods
S3.3 - Causes and Prevention of Contamination and Cross Contamination
S3.4 - Stock Control
S3.5 - Particular Issues for Fish and Chip Shops
S4 - Pest Control
S4.1 - The Problem with Pests
S4.2 - Signs of Pests and Control Measures
S4.3 - Particular Issues for Fish and Chip shops
S5 - Personal Hygiene
S5.1 - Legal Requirements and General Hygiene
S5.2 - Protective Clothing
S5.3 - Hands and Health Issues
S6 - Cleaning
S6.1 - Importance of Thorough and Effective Cleaning
S6.2 - Using a Cleaning Schedule
S6.3 - Defining Terms - Detergent, Disinfect and Sanitiser
S6.4 - Procedures and Methods
S7 - Food Safety Management (HACCP/SFBB)
S7.1 - The Law and Law Enforcement
S7.2 - HACCP and Safer Food Better Business
S8 - End of Course Test
Fryz Fish & Chips
Home
S1 - Introduction to Food Hygiene
S1.1 - The Law & Food Safety
S1.2 - Food Safety and Food Poisoning
S1.3 - The Costs and Benefits of Food Hygiene Standards
S2 - Micro-organisms and Food Poisoning
S2.1 - Introduction to Micro-organisms
S2.2 - How Bacteria Multiply
S2.3 - Toxins and Spores
S2.4 - Food Poisoning Bacteria
S2.5 - Control of Bacterial Growth and Key Temperatures
S2.6 - Other Ways of Controlling Bacterial Growth
S2.7 - Particular Issues for Fish and Chips Shops
S3 - Contamination
S3.1 - Main Types of Contamination and Cross Contamination
S3.2 - High Risk Foods
S3.3 - Causes and Prevention of Contamination and Cross Contamination
S3.4 - Stock Control
S3.5 - Particular Issues for Fish and Chip Shops
S4 - Pest Control
S4.1 - The Problem with Pests
S4.2 - Signs of Pests and Control Measures
S4.3 - Particular Issues for Fish and Chip shops
S5 - Personal Hygiene
S5.1 - Legal Requirements and General Hygiene
S5.2 - Protective Clothing
S5.3 - Hands and Health Issues
S6 - Cleaning
S6.1 - Importance of Thorough and Effective Cleaning
S6.2 - Using a Cleaning Schedule
S6.3 - Defining Terms - Detergent, Disinfect and Sanitiser
S6.4 - Procedures and Methods
S7 - Food Safety Management (HACCP/SFBB)
S7.1 - The Law and Law Enforcement
S7.2 - HACCP and Safer Food Better Business
S8 - End of Course Test
More
Home
S1 - Introduction to Food Hygiene
S1.1 - The Law & Food Safety
S1.2 - Food Safety and Food Poisoning
S1.3 - The Costs and Benefits of Food Hygiene Standards
S2 - Micro-organisms and Food Poisoning
S2.1 - Introduction to Micro-organisms
S2.2 - How Bacteria Multiply
S2.3 - Toxins and Spores
S2.4 - Food Poisoning Bacteria
S2.5 - Control of Bacterial Growth and Key Temperatures
S2.6 - Other Ways of Controlling Bacterial Growth
S2.7 - Particular Issues for Fish and Chips Shops
S3 - Contamination
S3.1 - Main Types of Contamination and Cross Contamination
S3.2 - High Risk Foods
S3.3 - Causes and Prevention of Contamination and Cross Contamination
S3.4 - Stock Control
S3.5 - Particular Issues for Fish and Chip Shops
S4 - Pest Control
S4.1 - The Problem with Pests
S4.2 - Signs of Pests and Control Measures
S4.3 - Particular Issues for Fish and Chip shops
S5 - Personal Hygiene
S5.1 - Legal Requirements and General Hygiene
S5.2 - Protective Clothing
S5.3 - Hands and Health Issues
S6 - Cleaning
S6.1 - Importance of Thorough and Effective Cleaning
S6.2 - Using a Cleaning Schedule
S6.3 - Defining Terms - Detergent, Disinfect and Sanitiser
S6.4 - Procedures and Methods
S7 - Food Safety Management (HACCP/SFBB)
S7.1 - The Law and Law Enforcement
S7.2 - HACCP and Safer Food Better Business
S8 - End of Course Test
Pest Control
4. Pest Control
This section covers:
The Problem with Pests
.
Signs of Pests and Control Measures
.
Particular Issues for Fish and Chip Shops
.
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