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Food Safety for : Chefs and Food Handlers

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Rating4.2
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Food Safety for : Chefs and Food Handlers, available at $34.99, has an average rating of 4.15, with 90 lectures, 12 quizzes, based on 38 reviews, and has 85 subscribers.

You will learn about Food Safety In the Workplace Food Manufacturing Concepts Health and Hygiene Standards Microbiological Factors Personal Protective Equipment This course is ideal for individuals who are Entry Level candidates to Food Processing Businesses or Chefs or Restaurant Personal or Kitchen Staff or Anyone with a passion for cooking & baking It is particularly useful for Entry Level candidates to Food Processing Businesses or Chefs or Restaurant Personal or Kitchen Staff or Anyone with a passion for cooking & baking.

Enroll now: Food Safety for : Chefs and Food Handlers

Summary

Title: Food Safety for : Chefs and Food Handlers

Price: $34.99

Average Rating: 4.15

Number of Lectures: 90

Number of Quizzes: 12

Number of Published Lectures: 90

Number of Published Quizzes: 12

Number of Curriculum Items: 102

Number of Published Curriculum Objects: 102

Number of Practice Tests: 1

Number of Published Practice Tests: 1

Original Price: $19.99

Quality Status: approved

Status: Live

What You Will Learn

  • Food Safety In the Workplace
  • Food Manufacturing Concepts
  • Health and Hygiene Standards
  • Microbiological Factors
  • Personal Protective Equipment

Who Should Attend

  • Entry Level candidates to Food Processing Businesses
  • Chefs
  • Restaurant Personal
  • Kitchen Staff
  • Anyone with a passion for cooking & baking

Target Audiences

  • Entry Level candidates to Food Processing Businesses
  • Chefs
  • Restaurant Personal
  • Kitchen Staff
  • Anyone with a passion for cooking & baking

From farm to factory to fork, food products may encounter any number of health hazards during their journey through the supply chain. From your favorite fast food outlet to fine dining on a cruise ship, or your midday snack from a new york city food truck or first class meals while 40 000 feet in the air, the most important guideline in food preparation by chefs are the safe practices used in the kitchens that the delicious foods are prepared in.

This course defines food safety in manufacturing and explains the importance of food safety for the global food supply chain.

Following a brief overview of the course and evaluating food safety, this short course outlines the key principles of effective food safety regulation and the consequences of unsafe food handling practices and procedures for companies and consumers.

As markets become increasingly globalized with each passing year, and as the world’s population continues to grow, the global food supply chain will only continue to increase in scale and complexity. Precisely because of these megatrends influencing the mass production and distribution of food, this means food safety compliance has never been more important.

Food safety control plays a critical role in quality assurance and observance of standards for import, production, processing, preparation, and disposal of food products. Food safety control is particularly necessary as rapid population growth continues to put an increasing pressure on food inspection services, with the need to increase food production in parallel with the need to manage and continually control the potential risk of disease outbreaks.

Join me in this course to give your the key factors and knowledge areas of what it takes to prepare safe food for consumption globally.

Course Curriculum

Chapter 1: Introduction

Lecture 1: Introduction

Lecture 2: Learning Objectives

Chapter 2: Introduction to Food Safety

Lecture 1: Summary

Lecture 2: Definitions

Lecture 3: Hazards Concerning Food Safety

Lecture 4: Food Poisoning

Lecture 5: Benefits and Cost

Chapter 3: Personal Hygiene

Lecture 1: Summary

Lecture 2: Responsibility of a Food Handler

Lecture 3: How to Stay Hygienic

Lecture 4: Protective Clothing

Lecture 5: Sources and Causes of Hazards

Lecture 6: Reporting Procedures

Lecture 7: Germ Carriers

Lecture 8: Hazards and Control

Chapter 4: Covid 19

Lecture 1: Summary

Lecture 2: Definitions

Lecture 3: Virus

Lecture 4: Government Requirements

Lecture 5: Testing

Lecture 6: Prevention

Lecture 7: Covid 19 – In Food Safety

Lecture 8: Protective Measures

Lecture 9: WHO – World Health Organisation

Chapter 5: Microbiological Hazards

Lecture 1: Summary

Lecture 2: Definitions

Lecture 3: Temperature

Lecture 4: Types of Micro-Organisms

Lecture 5: Types of Bacteria

Lecture 6: Bacteria Growth

Lecture 7: Identification of Food Spoilage

Lecture 8: Prevention and Killing Bacteria

Lecture 9: Bacteria Knowledge

Lecture 10: Food Risk

Chapter 6: Contamination Hazards and Control

Lecture 1: Summary

Lecture 2: Definitions

Lecture 3: Types of Contamination

Lecture 4: Categories of Contamination

Lecture 5: Bacteria

Lecture 6: Vehicle and Routes of Contamination

Lecture 7: Cross Contamination

Lecture 8: Physical Contamination

Lecture 9: Chemical Hazards

Lecture 10: Allergenic Hazards

Lecture 11: Facts about Food Safety

Lecture 12: Allergenic Hazards

Lecture 13: Ingredients and Allergy Control

Lecture 14: Checking Labels

Lecture 15: Control Hazards

Chapter 7: Food Poisoning and Control

Lecture 1: Summary

Lecture 2: Definitions

Lecture 3: Duration

Lecture 4: Symptom's of Food Poisoning

Lecture 5: Risk Groups

Lecture 6: Information

Chapter 8: Workplace Layout

Lecture 1: Summary

Lecture 2: Workspaces and External Factors

Lecture 3: Critical Control Points

Lecture 4: Waste Management

Lecture 5: Storage and Warehousing

Lecture 6: Information

Chapter 9: Cleaning Standards

Lecture 1: Summary

Lecture 2: Definitions

Lecture 3: Personal Protective Equipment

Lecture 4: Law

Lecture 5: Hazards of Poor Cleaning

Lecture 6: Requirements to Clean

Lecture 7: Importance of Cleaning

Lecture 8: Safety Precautions

Lecture 9: Handling Chemicals

Lecture 10: Areas to be cleaned

Lecture 11: Stages of Cleaning and Disinfection

Lecture 12: Sanitizing of Work Areas

Chapter 10: Food Pest and Control

Lecture 1: Summary

Lecture 2: Definitions

Lecture 3: Types of Food Pest

Lecture 4: Multiplication of Food Pest

Lecture 5: Key Factors

Lecture 6: Pest Control

Chapter 11: Food Safety Management

Lecture 1: Summary

Instructors

Rating Distribution

  • 1 stars: 1 votes
  • 2 stars: 2 votes
  • 3 stars: 2 votes
  • 4 stars: 12 votes
  • 5 stars: 21 votes

Frequently Asked Questions


How long do I have access to the course materials?


You can view and review the lecture materials indefinitely, like an on-demand channel.


Can I take my courses with me wherever I go?


Definitely! If you have an internet connection, courses on Udemy are available on any device at any time. If you don’t have an internet connection, some instructors also let their students download course lectures. That’s up to the instructor though, so make sure you get on their good side!

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