Course Description
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Food Safety – Introduction
00:26:00
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Supervision of Food Safety
00:34:00
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Food Safety Legislation
00:31:00
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Food Safety Management Systems
00:41:00
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Food Safety Management Tools
00:27:00
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Microbiology
00:25:00
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Contamination Hazards
01:01:00
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Bacterial Food Poisoning and Food-Borne Illness
00:29:00
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Controlling Contamination
00:36:00
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Non-bacterial Food Poisoning
00:29:00
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Personal Hygiene
00:27:00
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Food and Temperature Control
00:31:00
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Checking, Verifying and Recording Temperature
00:22:00
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Food Spoilage and Preservation
00:35:00
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Food Premises and Equipment The Design and Construction
00:30:00
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Waste Disposal, Cleaning and Disinfection
00:32:00
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Pest Management
00:27:00
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Food Safety Training for the Staff
00:15:00
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Reopening and Adapting Your Food Business During COVID-19
00:14:00
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