Modern Food Safety Systems: Microbiology, Hygiene, and Control, Hazard Identification and Risk Control.
Sub Category
- General Health
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Objectives
- The fundamental principles of food safety and the importance of food safety standards in protecting public health
- How foodborne illnesses occur, how outbreaks spread, and the role of microorganisms in food contamination
- The characteristics of foodborne pathogens, including bacteria, viruses, fungi, and parasites
- Factors that affect microbial growth in food, using the FAT TOM framework
- Identification and control of biological, chemical, physical, and allergenic food hazards
- Proper time and temperature control practices, including understanding the food danger zone and critical limits
- Personal hygiene requirements and health responsibilities of food handlers
- Effective cleaning, sanitizing, and pest management practices in food facilities
- Design and implementation of food safety prerequisite programs
- Principles and application of HACCP, including CCP identification, monitoring, and corrective actions
- Traceability, documentation, and record-keeping requirements for food safety audits and recalls
- An overview of global food safety standards and compliance systems such as GFSI
Pre Requisites
- Interest in food safety, hygiene, or food-related industries
- Willingness to learn and apply food safety principles in practical situations
FAQ
- Q. How long do I have access to the course materials?
- A. You can view and review the lecture materials indefinitely, like an on-demand channel.
- Q. Can I take my courses with me wherever I go?
- A. 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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