Principles of Food Safety

Dr. Tarek Refaay

Food Safety and Quality Consultant

0 Instructor Rating 47 lectures 1 Courses 5360 Views
USD 37USD 19
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This course includes :

02:41:58 Hours on-demand video 1 Downloadable resources 1 Year access Certificate of Completion In Arabic & English
USD 37USD 19

This course includes :

02:41:58 Hours on-demand video 1 Downloadable resources 1 Year access Certificate of Completion In Arabic

You Will Learn

  • Understand the fundamentals of food microbiology.
  • Know the basic knowledge of food pathogens like Salmonella, Campylobacter, E. coli, Listeria, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens, Norovirus and others.
  • Understand the principles and control of Food spoilage and preservation.
  • Apply and monitor the good hygiene practices.
  • Establish integrated pest management system.
  • Learn the procedures and measures to control the contamination and cross-contamination within food premises.
  • Understand the types of food hazards and acquire the skills of its control
  • Learn the requirement of food temperature control system.
  • Control the food poisoning and food-borne illness within organization.
  • You will learn how to create food safety culture within the organization.

Description


This course shows important points about food safety principles. In addition to food contaminants like microbes and how to prevent their effects on food. Moreover, it describes how to implement food safety culture in related organizations

Principles of Food Safety

Lec 1 Introduction
Lec 2 Food Contamination
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04:54

Lec 3 High Risk Food
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04:09

Lec 4 Physical Hazard
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05:03

Lec 5 Physical Hazard Part 2
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03:31

Lec 6 Chemical Hazard
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04:35

Lec 7 Chemical Hazard Part 2
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03:07

Lec 8 Biological Hazard
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05:55

Lec 9 Radiological Hazard
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04:42

Lec 10 Risk Group
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01:50

Lec 11 Food Poisoning Chain
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03:06

Lec 12 Module 1 Quize
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01:33

Lec 13 Bacterial Structure and Types
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04:23

Lec 14 Bacterial Spores
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04:05

Lec 15 Bacteria Multiplication
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04:47

Lec 16 Bacteria Growth Curve
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04:02

Lec 17 Bacteria Toxin
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04:23

Lec 18 Exercise
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01:09

Lec 19 Food Poisoning
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06:42

Lec 20 Food Poisoning Part 2
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03:45

Lec 21 Prevention of Food Poisoning
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03:54

Lec 22 Exercise
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01:14

Lec 23 Bacterial Danderous Zone
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05:37

Lec 24 Exercise
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00:36

Lec 25 Food Spoilage
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05:37

Lec 26 Exercise
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00:40

Lec 27 Sources Of Contamination From Persons
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05:18

Lec 28 How To Wash Your Hand
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03:57

Lec 29 Required Properties Of Protective Clothing
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03:10

Lec 30 Reportable Diseases
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02:55

Lec 31 Exercise
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00:42

Lec 32 Terms and Defentions
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03:01

Lec 33 Disinfection Process
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04:54

Lec 34 Cleaning Steps
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04:39

Lec 35 Exercise
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00:55

Lec 36 Integrated Pest Management
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03:48

Lec 37 Effective Pest Management
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03:11

Lec 38 Selection Of Contractor
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02:10

Lec 39 Effectiveness Of Pest Control
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02:33

Lec 40 Exercise
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00:57

Lec 41 General Principles Of Premises Design
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05:40

Lec 42 Exercise
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00:39

Lec 43 Food Safety Culture
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04:01

Lec 44 Culture Tools
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03:28

Lec 45 Team Working
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02:44

Lec 46 Exercise
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01:28

Lec 47 Conclugion
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02:17

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