Course Curriculum
- 14 sections
- 14 lectures
- 6 hours, 7 minutes total length
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Food Safety – Introduction00:26:00
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Supervision of Food Safety00:34:00
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Food Safety Legislation00:31:00
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Food Safety Management Systems00:41:00
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Food Safety Management Tools00:27:00
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Checking, Verifying and Recording Temperature00:22:00
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Food Spoilage and Preservation00:35:00
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Pest Management00:27:00
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Food Safety Training for the Staff00:15:00
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Types of Food Safety Hazards00:29:00
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Hazard Control Measures and Refrigeration00:27:00
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Food Handlers Personal Hygiene00:16:00
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Cleaning and Disinfection00:20:00
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Skills of an Effective Administrator00:17:00