Course Curriculum
- 1 section
- 9 lectures
- 3 hours, 31 minutes total length
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Module 01: Food Safety and the Law00:29:00
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Module 02: Food Poisoning: Microbiological & Viruses00:27:00
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Module 03: Prevention & Controlling: Physical, Chemical & Allergenic Hazards00:25:00
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Module 04: Food Borne Disease and Controlling Measures00:23:00
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Module 05: Food Preservation and Food Spoilage00:25:00
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Module 06: Essentials of Personal Hygiene00:24:00
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Module 07: Legal Responsibilities of HACCP00:27:00
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Module 08: Cleaning: Purpose, Precautions and Safety00:20:00
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Module 09: Food Business During COVID-1900:11:00
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Aswad Qadir
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