Section 01: Introduction to Food Safety | |||
Introduction to Food Safety | 00:07:00 | ||
Section 02: Roles and Responsibilities of a Food Supervisor and Policies | |||
Roles and Responsibilities of a Food Supervisor and Policies | 00:06:00 | ||
Section 03: Laws and Legislation | |||
Laws and Legislation Involved | 00:06:00 | ||
Section 04: Introduction to Food Safety Management Systems (FSMS) and HACCP | |||
Introduction to Food Safety Management Systems (FSMS) and HACCP | 00:06:00 | ||
Section 05: Implementation and Tools of FSMS | |||
Implementation and Tools of FSMS | 00:06:00 | ||
Section 06: Food Poisoning Causes | |||
Food Poisoning Causes | 00:07:00 | ||
Section 07: Detecting and Preventing Contamination | |||
Detecting and Preventing Contamination | 00:07:00 | ||
Section 08: Hazard Control | |||
Hazard Control | 00:05:00 | ||
Section 09: Food Poisoning in Detail and Illnesses | |||
Food Poisoning in Detail and Illnesses | 00:06:00 | ||
Section 10: Food Toxins and their Prevention | |||
Food Toxins and their Prevention | 00:07:00 | ||
Section 11: Food Handling Risks and Practices | |||
Food Handling Risks and Practices | 00:05:00 | ||
Section 12: Temperature Control | |||
Temperature Control | 00:06:00 | ||
Section 13: Recording Temperatures | |||
Recording Temperatures | 00:04:00 | ||
Section 14: Spoilt Food and its Prevention | |||
Spoilt Food and its Prevention | 00:08:00 | ||
Section 15: Design Aspects of Food Premises | |||
Design Aspects of Food Premises | 00:07:00 | ||
Section 16: Waste Disposal, Cleaning and Disinfection | |||
Waste Disposal, Cleaning and Disinfection | 00:06:00 | ||
Section 17: Pest Management | |||
Pest Management | 00:27:00 | ||
Section 18: Training and Supervising Staff Effectively | |||
Training and Supervising Staff Effectively | 00:05:00 |
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