Course Curriculum
Prologue: The Importance Of Food Safety | |||
Prologue: The importance of food safety | 00:02:00 | ||
Introduction | |||
Introduction | 00:03:00 | ||
Prerequisites | |||
Pest Control | 00:12:00 | ||
Structure and equipment | 00:07:00 | ||
Cleaning and disinfection | 00:07:00 | ||
Flow Diagrams | |||
Flow Diagrams | 00:03:00 | ||
Hazard Analysis And Critical Control Points: An Introduction | |||
Introduction to HACCP | 00:05:00 | ||
Principle 1. Identify Hazards And Controls | |||
Physical, allergenic and chemical contamination | 00:06:00 | ||
Microbiological contamination | 00:05:00 | ||
Microbiological multiplication | 00:08:00 | ||
Microbiological survival | 00:03:00 | ||
Principle 2: Identify Critical Control Points | |||
Identify Critical Control Points | 00:03:00 | ||
Principle 3: Establish Critical Limits | |||
Establish critical limits | 00:05:00 | ||
Principle 4: Implement Monitoring Of CCP's | |||
Principle 4: Implement monitoring of CCP’s | 00:02:00 | ||
Principle 5: Establish Corrective Actions | |||
Principle 5: Establish corrective actions | 00:02:00 | ||
Principle 6: Verification | |||
An introduction to verification. | 00:02:00 | ||
Verification: Monitoring complaints (food poisoning). | 00:07:00 | ||
Verification: Internal Audits | 00:10:00 | ||
Principle 7: Documentation | |||
Principle 7: Documentation | 00:02:00 | ||
The Supervisors Role In Food Safety | |||
The Supervisors Role in Food Safety | 00:01:00 | ||
Food Safety Law | |||
Food Safety Law | 00:08:00 | ||
Course Summary And Revision | |||
Course summary and revision | 00:17:00 | ||
Assignment | |||
Assignment – Certificate in Food Hygiene | 00:00:00 |
Review