This course will first introduce you to food safety and food hygiene. You will study the groups that are vulnerable to foodborne diseases as well as learn the signs and symptoms of these diseases. The course will then discuss the key facts and figures of food law that can help you work safely and productively. You will learn how food contamination and spoilage occurs, ways to prevent food contamination, and the responsibilities of food handlers.
You will then study the 7 principles of Hazard Analysis and Critical Control Points (HACCP) which is a standard designed to ensure a high level of food safety in manufacturing, storage, and distribution of a food product. The course will also discuss food contamination and the four main categories of a food safety hazard. You will also study the two main ways of controlling and destroying bacteria to avoid food spoilage.
In food preparation, it is essential that you ensure that food and drinks are safe to consume. Food handlers must observe a high standard of personal hygiene and learn the importance of being aware of what they’re handling, where they’re going, where they’ve been. Doing so can help prevent a life-threatening contaminant from entering their workspace. So, take this food safety course today, and learn valuable food safety lessons that every professional in the food industry needs to know.
After completing this course, you will be able to
• Discuss the main food-borne illnesses and how they may affect us
• Explain the most common source of food-borne illnesses
• List some allergic reaction symptoms
• Describe some of the responsibilities food handlers must implement
• Define what HACCP stands for
• List the 7 principles of HACCP
• Describe different types of hazards that can affect food safety
• Explain ways to control bacterial growth