1. INTRODUCTION TO FOOD
SAFETY: |
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Welcome |
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What
is Foodborne Illness? |
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What
is Contamination? |
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Micro-organisms |
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Bacterial
Growth |
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Potentially
Hazardous Foods |
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Three
Causes Of Foodborne Illness |
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2.
HEALTH & PERSONAL HYGIENE: |
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Health & Personal Hygiene |
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Eating
at Work |
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3. HAND WASHING: |
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Hand Washing |
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When Should You Wash Your Hands? |
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4.
CLEANERS AND SANITIZERS: |
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The Meaning of ‘Clean’ and ‘Sanitized” |
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Cleaning |
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Sanitizing |
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5.
CLEANING AND SANITIZING PROCEDURES: |
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Cleaning Procedures |
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Sanitizing
Procedures |
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6. THERMOMETERS: |
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Thermometers |
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Calibrating
Thermometers |
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Three
Hints For Using Thermometers Correctly |
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7. FREEZING & REFRIGERATION: |
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Temperatures
and Techniques |
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Basic
Rules For Refrigeration |
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Basic
Rules For Freezing |
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Guidelines
Freezing and Refrigeration |
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8.
COOKING & HOLDING HOT FOODS: |
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Cooking
& Holding Hot Foods |
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Time
and Temperature Review |
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Important
Rules For Taking Temperature |
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9.
COOLING TEMPERATURES AND TECHNIQUES: |
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Cooling
Temperatures and Techniques |
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Safe
Methods For Cooling Foods |
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Safe
Methods For Reheating Foods |
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10.
PREPARING & HOLDING COLD FOODS: |
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Preparing
& Holding Cold Foods |
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Ways
To Safely Thaw Frozen Foods |
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Holding
Cold Foods |
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