Become An Expert Food Safety And Hygiene Catering Industry

[LeeAndro]

Last updated 7/2020MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHzLanguage: English | Size: 683.42 MB | Duration: 0h 53m

This course is focus on Hospitality, tourism, gastronomy, food industry, travelers, restaurants, catering, kitchen, chef

What you'll learn
Start your own business with the Hygiene and food safety standars
Professional Catering Teology
HACCP
Providing allergen information
Practical skills and tips based on my experience
Guidance for food businesses
Requirements
A good understanding of English
Interest in tourism and hospitality industry
Passion for travelling and work around the world
Description
This course, offers the basic food safety concepts for anyone who works in a setting where food is cooked, prepared or handled.​

It contains the legal requirement in food safety. This course gives an awareness of the hazards and how to manage them.Food Safety and Hygiene in the Catering industry, teach learners to work safely based on the law, you will learn how to minimize contamination and ensure the food you will handle is safe for consumers to eat.It will show you the HACCP system which provides those who work with food with an overview of what is involved in a HACCP and based on my experience, an easy method to reach food safety management system.This course teaches how to adopt food hygiene practices and work safely in an environment that can prevent cross-contamination. Keeping in mind the basic systems as FIFO and effective storage. This knowledge enables everybody to help their business and own career adhere to food safety law and ensure that food sold to consumers is safe to eat.

Overview

Section 1: WELCOME TO THE COURSE- GETTING START

Lecture 1 INTRODUCTION

Lecture 2 FOOD SAFETY AND HYGIENE IMPORTANCE

Section 2: LEARN THE MOST IMPORTANT STEPS IN THE FOOD INDUSTRY

Lecture 3 WHAT WILL YOU LEARN IN THIS SECTION

Lecture 4 ALLERGENS BY FOOD LEGISLATION

Lecture 5 FIFO METHOD

Lecture 6 LABEL SYSTEM

Lecture 7 CROSS CONTAMINATION

Lecture 8 COLOUR CODED

Section 3: FOOD SAFETY STORAGE

Lecture 9 WHAT WILL YOU LEARN IN THIS SECTION

Lecture 10 DRY FOOD- EFFECTIVE AND HYGIENE STORAGE

Lecture 11 FRIDGE STORAGE- GUIDELINE

Lecture 12 FOOD STORAGE- FRIDGE

Lecture 13 ACTIVITY- Test yourself

Lecture 14 FOOD STORAGE- FREEZER

Lecture 15 FREEZER STORAGE- GUIDELINE

Lecture 16 DO NOT DO THAT

Lecture 17 REFRATOR TIPS

Section 4: EASY WAY TO LEARN AND APPLY HACCP

Lecture 18 WHAT WILL YOU LEARN IN THIS SECTION

Lecture 19 INTRODUCTION- WHAT IS HACCP

Lecture 20 WHY IS IMPORTANT HACCP IN THE CATERING INDUSTRY

Lecture 21 7 PRINCIPLES- STAGES HACCP

Lecture 22 CCP- CRITICAL CONTROL POINTS

Lecture 23 HAZARD ANALYSIS

Lecture 24 CRITICAL LIMITS

Lecture 25 CRITICAL CONTROL POINT MONITORING

Lecture 26 CORRECTIVE ACTIONS

Lecture 27 VERIFICATION PROCEDURES

Lecture 28 DOCUMENTATION PROCEDURES

Hospitality and tourism managment students,Gastronomy students,Horeca workers and students,Travelers,Catering students,Everybody curious about food safety and hygiene in the products

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