Course Curriculum
- 2 sections
- 14 lectures
- 5 hours, 39 minutes total length
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Introduction to Food Hygiene Legislation and Food-borne Illness00:15:00
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Types of Food Safety Hazards00:30:00
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Hazard Control Measures and Refrigeration00:25:00
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Food Handlers Personal Hygiene00:13:00
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Cleaning and Disinfection00:17:00
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Introduction to Food Safety and the Law00:29:00
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Bacteria and Microbiological Hazards00:27:00
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Physical, Chemical and Allergenic Hazards00:25:00
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Food Poisoning and Control Measures00:23:00
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Food Spoilage and Food Storage00:25:00
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Personal Hygiene00:24:00
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HACCP and Food Premises Part 0100:38:00
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HACCP and Food Premises Part-0200:28:00
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Cleaning00:20:00