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Introduction to the Food Control Plan
FCP Essential Training
Health and Sickness1 of 6
In this lesson you will learn the importance of preventing anyone who is carrying a communicable disease from contaminating food.
Hand Hygiene2 of 6
In this lesson you're going to learn about the importance of having clean hands. Correctly washed and dried hands is important for everyone and is essential for all food handlers.
Personal Hygiene3 of 6
In this lesson you will learn why being smart and clean and avoiding undesirable habits is important for both food safety and providing customer confidence.
Cleaning and Sanitising4 of 6
In this lesson you will learn how, and why you need to keep food premises clean.
Food Allergens5 of 6
In this lesson you will learn how to prevent illness in those who are susceptible to food allergies.
Potentially Hazardous Food6 of 6
In this lesson you will learn about the different keeping qualities (or shelf life) and extra care required of foods referred to in the notified template FCP as 'Potentially Hazardous'.