Courses Descriptions
"Ensure food safety and hygiene with proper handling, storage, and sanitation practices to prevent contamination and protect public health."
Understanding Food Safety and Its Importance
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Common Foodborne Diseases and Their Impact
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Key Principles of Food Hygiene
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Legal and Regulatory Requirements for Food Safety
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Roles and Responsibilities of Food Handlers
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Types of Food Contaminants (Biological, Chemical, and Physical)
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Cross-Contamination and How to Prevent It
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Proper Food Handling and Storage Techniques
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Personal Hygiene and Safe Food Practices
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Safe Water and Raw Material Selection
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Temperature Control and the Danger Zone
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Best Practices for Cooking, Cooling, and Reheating Foods
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Safe Storage Methods and Expiry Date Management
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Cleaning and Sanitization of Food Preparation Areas
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Pest Control in Food Handling Environments
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Overview of Global and Local Food Safety Standards (HACCP, ISO, FDA, etc.)
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Implementing a Food Safety Management System
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Food Safety Audits and Inspections
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Understanding Labels and Food Safety Certifications
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Workplace Safety and Emergency Response Procedures
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Real-Life Case Studies of Food Safety Failures and Lessons Learned
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Industry Best Practices for Food Safety and Hygiene
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Interactive Scenarios and Problem-Solving Exercises
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Final Assessment and Certification Exam
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Course Completion and Certification
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