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Food Safety and HACCP

Course and System Highlights

Experts and Accreditation

Details of Chapters and Downloads

  • List of course chapters included
  • List of HelpGuides included
  • List of Downloadable Forms included
  • List of Grouping Process Charts included

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    • 1. High Risk Food (Raw & Perishable) - Prepared & Served Cold
    • 2. High Risk Food (Raw & Perishable) - Cooked & Served Hot Or Hot Hold & Served
    • 3. High Risk Food (Frozen) - Cooked & Served Hot Or Hot Hold & Served
    • 4. Low Risk Food (Raw & Perishable) - Cooked & Served Hot Or Hot Hold & Served
    • 5. Low Risk Food (Raw & Perishable) - Cooked - Cooled & Served Cold
    • 6. Low Risk Food (Frozen) - Cooked - Cooled & Served Cold
    • 7. Low Risk (Frozen Food) - Cooked & Served Hot Or Hot Hold & Served
    • 8. High Risk (Frozen Food) - Cook - Cooled & Served Cold
    • 9. High Risk Food (Raw & Perishable) - Cooked - Cooled & Served Cold
    • 10. High Risk Food (Raw & Perishable) - Re-Heated & Served Hot Or Hot Hold & Served Hot
    • 11. Low Risk Food (Raw & Perishable) - Prepared & Served Cold