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E-Learning
Food & Beverages Management
Food Safety & Hygiene Management
Curriculum
4 Sections
17 Lessons
Lifetime
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Food Safety Management System
6
1.0
Introduction to Basic Food Safety
1.1
Significance of Food Safety
1.2
Historical Perspectives of Food Safety
1.3
HACCP (Hazard Analysis & Critical Control Points)
1.4
ISO 22000 Food Safety Management System
1.5
Challenge I
30 Minutes
5 Questions
Overview of Cross Contamination
4
2.0
Cross Contamination & Its Types
2.1
Impact & Methodology of Cross Contamination
2.2
Prevent Cross-Contamination
2.3
Challenge II
5 Questions
Food Hygiene Management
6
3.0
Overview of Food Hygiene
3.1
5 Food Hygiene Rules
3.2
Key Elements of Food Hygiene
3.3
Importance of Food Hygiene
3.4
Food Borne Ilnesses
3.5
Challenge III
30 Minutes
5 Questions
Cleaning and Sanitization
5
4.0
Personal Hygiene
4.1
Cleaning and Sanitization
4.2
The 7 Best Food Handling and Storage Practices
4.3
Pest Management
4.4
Challenge IV
30 Minutes
5 Questions
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