Course Curriculum
- 1 section
- 19 lectures
- 10 hours total length
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Module 01: Food Safety – Introduction00:30:00
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Module 02: Supervision of Food Safety00:37:00
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Module 03: Food Safety Legislation00:34:00
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Module 04: Food Safety Management Tools00:30:00
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Module 05: Microbiology00:28:00
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Module 06: Food Safety Management Systems00:44:00
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Module 07: Contamination Hazards00:28:00
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Module 08: Controlling Contamination00:39:00
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Module 09: Bacterial Food Poisoning and Food-Borne Illness00:32:00
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Module 10: Non-bacterial Food Poisoning00:32:00
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Module 11: Personal Hygiene00:30:00
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Module 12: Food and Temperature Control00:34:00
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Module 13: Checking, Verifying and Recording Temperature00:25:00
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Module 14: Food Spoilage and Preservation00:38:00
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Module 15: Food Premises and Equipment The Design and Construction00:35:00
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Module 16: Waste Disposal, Cleaning and Disinfection00:35:00
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Module 17: Pest Management00:29:00
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Module 18: Food Safety Training for the Staff00:29:00
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Module 19: Reopening and Adapting Your Food Business During COVID-1900:11:00