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Course Content
Lesson 1: Food born illnesses & Food Contaminations
Introduction of Food Born Illnesses
02:39
Physical & Chemical Contaminations
04:55
Microbial Contaminations
04:59
Mechanisms By Which Bacteria Produce Illness
04:58
Favourable Conditions for Bacterial Growth
05:55
Lesson 2: Caring during Food Flow
Food Flow: Purchasing, Receiving, & Storing
05:42
Preparation of Food Before Cooking
02:16
Cooking – Time & Temperature Control
06:42
Cooling, Dispensing, & Reheating Food
06:15
Lesson 3: Safety Precautions & Plan for Food Flow
Caring of Potentially Hazardous Foods
02:27
Avoiding Cross Contamination
03:42
Caring for Food Allergens
05:34
Toxic Plants & Animals
05:27
Taking Care of Eggs
02:21
Hazard analysis and critical control points (HACCP)
06:55
Lesson 4: Responsibilities of Food Handler
Personal Hygiene
05:31
Hand Washing & Use of Gloves
05:41
Sickness
02:25
Dealing with a Suspected Foodborne Illness
03:10
Food Safety Laws
05:11
Lesson 5: Cleaning, Sanitizing and Housekeeping
Basics of Cleaning & Sanitizing
05:04
Sanitization of Dishes, Equipment & Surfaces
07:42
Housekeeping
05:03
Pest Control
04:38
