What you'll learn
Know the basic personal hygiene concepts in the food industry
What different types of food contaminants there are and how to recognize them
The concept of working hygienically
How to wash your hands properly
Correct glove use
The importance of cleaning and the link with pest control
What are CCP's
Requirements
No previous knowledge is needed
Description
Welcome to the comprehensive online course on Food Safety in the Food Industry! Designed to equip professionals with essential knowledge and skills, this course delves deep into crucial subjects that ensure the highest standards of food safety.In this engaging program, we cover a wide range of topics to provide you with a holistic understanding of food safety practices. We begin with an exploration of Critical Control Points (CCPs), the vital stages of food production where control measures are implemented to eliminate or minimize hazards. By understanding CCPs, you will learn how to identify, assess, and manage potential risks effectively.Next, we delve into the critical aspects of cleaning, emphasizing the importance of maintaining impeccable hygiene standards in food preparation and production environments. You will discover the best practices for sanitizing equipment, utensils, and surfaces, along with effective cleaning methods to prevent cross-contamination and ensure a safe food handling environment.Proper storage techniques are essential in preserving the quality and safety of food. Our course provides in-depth insights into optimal temperature control, appropriate packaging, and effective stock rotation strategies. By mastering these concepts, you will safeguard against food spoilage and maintain the integrity of your products.The identification and management of hazards are paramount in the food industry, and our course thoroughly addresses various types of hazards. We delve into physical hazards, such as foreign objects, and delve into strategies for their prevention and control. Additionally, you will gain an understanding of chemical hazards, including potential sources, detection methods, and mitigation measures. Furthermore, we explore allergen hazards and the steps necessary to prevent cross-contamination and meet regulatory requirements.Microbiological hazards pose a significant risk to food safety, and we equip you with the knowledge and tools to mitigate their impact. From understanding the types of microorganisms to implementing effective control measures like HACCP (Hazard Analysis and Critical Control Points), you will learn how to safeguard against contamination and maintain optimal microbiological safety standards.Lastly, personal hygiene plays a crucial role in food safety, and our course devotes considerable attention to this subject. We emphasize the importance of maintaining proper personal hygiene practices, such as handwashing, wearing appropriate attire, and avoiding behaviors that could compromise food safety.With a compelling mix of theoretical knowledge, practical techniques, and real-world case studies, our online course on Food Safety in the Food Industry will empower you to become a proficient professional in the field. Join us today and enhance your expertise to ensure the highest standards of food safety in your workplace. Enroll now and take the first step toward a safer and more successful future in the food industry.
Overview
Section 1: Introduction
Lecture 1 Introduction
Lecture 2 About the Trainer
Lecture 3 Table of Content
Lecture 4 Training Goals
Section 2: Types of hazards for a product
Lecture 5 Type of hazards for a product
Lecture 6 Physical hazard
Lecture 7 Chemical Hazard
Lecture 8 Microbiological Hazard
Lecture 9 Allergen Hazard
Section 3: Personal hygiene
Lecture 10 Personal hygiene
Lecture 11 Working hygienically
Lecture 12 Washing hands
Lecture 13 Washing hands, When to wash them
Lecture 14 Glove use
Section 4: Illness and injuries
Lecture 15 Illness and injuries
Section 5: Cleaning
Lecture 16 Cleaning
Section 6: Pest Control
Lecture 17 Pest Control
Section 7: Storage
Lecture 18 Storage
Section 8: CCP's
Lecture 19 CCP
Lecture 20 Document Control
Lecture 21 Ending
Factory workers, supervisors, auditors and any person working in a food processing factory


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