Food Safety Business

Food Safety Business, available at $19.99, has an average rating of 4.94, with 65 lectures, based on 8 reviews, and has 16 subscribers.

You will learn about Developing a food safety plan Ways to ensure food safety in a food business How to prevent food poisoning Food safety for special events and holidays Food poisoning symptoms Foods that can cause food poisoning Foodborne outbreaks Information for health care professionals Your responsibility to for safety How does food safety helps to save lives This course is ideal for individuals who are Parents, nurses, patients, public, customers, students, doctors, restaurants, food specialist, food inspectors, quality control officers, companies, managers, directors, distributors, CEO, everybody etc It is particularly useful for Parents, nurses, patients, public, customers, students, doctors, restaurants, food specialist, food inspectors, quality control officers, companies, managers, directors, distributors, CEO, everybody etc.

Enroll now: Food Safety Business

Summary

Title: Food Safety Business

Price: $19.99

Average Rating: 4.94

Number of Lectures: 65

Number of Published Lectures: 65

Number of Curriculum Items: 65

Number of Published Curriculum Objects: 65

Original Price: $74.99

Quality Status: approved

Status: Live

What You Will Learn

Developing a food safety plan
Ways to ensure food safety in a food business
How to prevent food poisoning
Food safety for special events and holidays
Food poisoning symptoms
Foods that can cause food poisoning
Foodborne outbreaks
Information for health care professionals
Your responsibility to for safety
How does food safety helps to save lives

Who Should Attend

Parents, nurses, patients, public, customers, students, doctors, restaurants, food specialist, food inspectors, quality control officers, companies, managers, directors, distributors, CEO, everybody etc

Target Audiences

Parents, nurses, patients, public, customers, students, doctors, restaurants, food specialist, food inspectors, quality control officers, companies, managers, directors, distributors, CEO, everybody etc

As a scientific discipline, food safety draws from a wide range of academic field, including chemistry, microbiology and engineering. These diverse schools of thought converge to ensure that food processing safety is carried out wherever food products are sourced, manufactured, prepared, stored, or sold. In this sense, food safety is a systemic approach to hygiene and accountability that concerns every aspect of the global food industry. When a company fails to implement an effective food safety protocol can lead to contaminated products entering the food chain. Once the defective product has being discovered, food businesses are subject to dramatic disruptions in their operations as they manage and assume the cost for product recall, which can affect the reputation of the company and can sometimes even lead to the extent of collapsing the company. It may interest you to know that food safety problems are the leading cause of more than 200 preventable diseases worldwide. Inadequate food safety comes with a greater ripple effect that impedes socioeconomic progress, especially in the developing world. A lack of safe food create a vicious cycle of disease and malnutrition which overburden public health services, disrupt social and economic progress and detracts from the quality of life.

Food contamination happens when foods are corrupted with another substance. It happen in the process of production, transportation, packaging, storage, sales, and cooking process. Contamination can be physical, chemical, or biological. It is very important that those who prepare food for mass public consumption like restaurants must ensure that they put in proper food safety measures to ensure that the right process is being followed so that the level of food poisoning will be reduce drastically, also food inspectors must do their work well, and go for routine inspection so that they can identify areas that need corrective action quickly to avoid future food poisoning and contamination.

Course Curriculum

Chapter 1: Introduction

Lecture 1: Introduction

Lecture 2: What is food safety

Lecture 3: The history of food safety

Lecture 4: Importance of food safety

Lecture 5: How does food safety helps to save lives

Lecture 6: Your responsibility to food safety

Lecture 7: Restaurant food safety

Lecture 8: Major food borne illness and causes

Lecture 9: The burden of fooborne disease

Lecture 10: Principles of a safe food supply chain

Lecture 11: Food safety and the consequences of non-compliance

Lecture 12: Safe food handling procedure

Lecture 13: Food contamination

Lecture 14: Challenges in food safety

Lecture 15: Using advance technology to find outbreak

Chapter 2: How To Prevent Food Poisoning

Lecture 1: Fast facts about food poisoning

Lecture 2: Dangerous for safety mistakes

Lecture 3: Food delivery safety

Lecture 4: Food safety and eating out

Lecture 5: Cleaning the refrigerator

Chapter 3: Food Safety For Special Events

Lecture 1: Food safety for the holidays

Lecture 2: Preparing your holiday turkey safely

Lecture 3: Game day food safety tips

Lecture 4: Home canning and botulism

Lecture 5: How to grill safely

Lecture 6: Say no to raw dough

Lecture 7: Food safety for buffets and parties

Chapter 4: Ways To Ensure Food Safety In A Food Business

Lecture 1: Introduction

Lecture 2: Increase consumer awareness

Lecture 3: Starting a self-monitoring plan

Lecture 4: Oversee the employee performance in all locations

Lecture 5: Food and appliances temperature monitoring

Lecture 6: Reduce CO2 foot print with waste management

Lecture 7: Stay ahead by digitalizing food processes

Chapter 5: Developing A Food Safety Plan

Lecture 1: Find the food safety hazards and critical control points

Lecture 2: Identifying and when you have to control the hazards for each menu item

Lecture 3: Set critical limits on procedures to control the hazards

Lecture 4: Check the critical limits

Lecture 5: Set up procedures to handle control problems

Lecture 6: Keep accurate records

Lecture 7: Check your food safety to make sure its working

Chapter 6: Food Poisoning Symptoms

Lecture 1: When to see a doctor

Lecture 2: Serious health problems

Lecture 3: How soon do symptoms start

Lecture 4: Report food poisoning

Chapter 7: Foods That Can Cause Food Poisoning

Lecture 1: Chicken and food poisoning

Lecture 2: Fruit and vegetable safety

Lecture 3: Raw milk

Lecture 4: Eggs and Salmonella

Lecture 5: seafood and raw shellfish

Lecture 6: Sprouts

Lecture 7: Raw flour

Chapter 8: Keep Food Safe After A disaster / Emergency

Lecture 1: After a disaster

Lecture 2: After a flood

Lecture 3: After any disaster or emergency

Chapter 9: How To Keep Food Safe

Lecture 1: Know what is safe to buy

Lecture 2: Keep foods at a safe temperature

Lecture 3: Keep your work space clean

Lecture 4: Do not cross- contaminate

Chapter 10: Foodborne Outbreaks

Lecture 1: Current and past foodborne outbreak

Lecture 2: Things to know about outbreak investigation

Lecture 3: Outbreak investigation steps

Lecture 4: Tools for outbreak investigation

Chapter 11: Information For Healthcare Professionals

Lecture 1: How are foodborne disease diagnosed

Lecture 2: How to treat foodborne disease

Instructors

Eric Yeboah
MBA/ PGDip

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4 stars: 1 votes
5 stars: 7 votes

Frequently Asked Questions

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