Food Handling and Food Safety Course | How to keep your food safe?
Food Handling and Food Safety Course
Chapter 1
Introduction
Chapter 2
Micro- organisms in food
1. Safe micro-organisms
2. Harmful micro organisms
Where are pathogens found?
• Raw food, such as meat, poultry and fish
• Unclean food preparation equipments, such as slices, can openers
• People touching there face, hairs or nose
• Insects such as cockroaches and flies
• Rodents such as mice and rats
• Polluted air, soil and water
Four types of Micro-organisms
• Bacteria
• Viruses
• Parasites
• Moulds
What do bacteria need to live and grow?
• Hazardous food
• Non- hazardous food
• Temperature
• Time
Chapter 3
Food contamination
3 types of food contamination
1. Biological contamination
2. Chemical contamination
3. Physical object contamination
How contamination happens
1. Food to food contamination
2. Equipment to food contamination
3. People to food contamination
Chapter 4
Food borne illness & allergies
Types of foodborne illness
1. Food borne infection
2. Food borne intoxication
3. Chemical intoxication
Common food allergens
1. Peanuts
2. Seafood
3. Mustard
4. Wheat
5. Milk and milk products
6. Tree nuts
7. Sesame seeds
8. Eggs
9. Soya products
Chapter 5
Wash, rinse & sanitize
1. Wash
2. Rinsing
3. Sanitizing
Two types of sanitizing
1. Heat sanitizing
2. Chemical sanitizing
Chapter 6
Flow of food
1. Receiving
2. Storage
3. Defrosting/thawing
4. Preparing
5. Cooking/reheating
6. Holding (hot & cold)
7. Cooling
8. Serving
Chapter 7
HACCP
Hazard analysis critical control point
Chapter 8
Taking care of a food premises
• Lighting
• Storage place
• Ventilation
• Wall & ceiling
• Floor covering
• Live animals
• Garbage and waste
• sewage
Chapter 9
Pest prevention
Common pest
• Cockroaches
• Files
• Rodents (mice & rats)
Pictures are taken from
https://www.maxpixel.net/
http://www.publicdomainfiles.com/show_file.php?id=13990825818525
https://commons.wikimedia.org/wiki/File:Backofenthermometer.jpg
https://www.flickr.com/photos/usdagov/7008312481
https://www.publicdomainpictures.net/en/view-image.php?image=360494&picture=raw-chicken-and-vegetables
https://commons.wikimedia.org/wiki/File:Oedema.jpg
https://commons.wikimedia.org/wiki/File:Epipen.jpg
https://pixabay.com/photos/micro-fiber-cloth-clean-2716116/
https://da.wikipedia.org/wiki/Fil:Taipei_Grand_Mosque_Foundation_Halal_sticker_20170925.jpg
FOR MORE RECIPES
https://www.youtube.com/channel/UCvPhvcMRyW9vEgh_2rB64nA
WRITTEN RECIPE
https://www.theareebaskitchen.wordpress.com/
JOIN US ON FACEBOOK
https://www.facebook.com/groups/areebskitchen
https://www.facebook.com/areebaskitchen
FOLLOW OUR INSTAGRAM
https://www.instagram.com/areebaskitchen/
Видео Food Handling and Food Safety Course | How to keep your food safe? канала Areeba's kitchen
Chapter 1
Introduction
Chapter 2
Micro- organisms in food
1. Safe micro-organisms
2. Harmful micro organisms
Where are pathogens found?
• Raw food, such as meat, poultry and fish
• Unclean food preparation equipments, such as slices, can openers
• People touching there face, hairs or nose
• Insects such as cockroaches and flies
• Rodents such as mice and rats
• Polluted air, soil and water
Four types of Micro-organisms
• Bacteria
• Viruses
• Parasites
• Moulds
What do bacteria need to live and grow?
• Hazardous food
• Non- hazardous food
• Temperature
• Time
Chapter 3
Food contamination
3 types of food contamination
1. Biological contamination
2. Chemical contamination
3. Physical object contamination
How contamination happens
1. Food to food contamination
2. Equipment to food contamination
3. People to food contamination
Chapter 4
Food borne illness & allergies
Types of foodborne illness
1. Food borne infection
2. Food borne intoxication
3. Chemical intoxication
Common food allergens
1. Peanuts
2. Seafood
3. Mustard
4. Wheat
5. Milk and milk products
6. Tree nuts
7. Sesame seeds
8. Eggs
9. Soya products
Chapter 5
Wash, rinse & sanitize
1. Wash
2. Rinsing
3. Sanitizing
Two types of sanitizing
1. Heat sanitizing
2. Chemical sanitizing
Chapter 6
Flow of food
1. Receiving
2. Storage
3. Defrosting/thawing
4. Preparing
5. Cooking/reheating
6. Holding (hot & cold)
7. Cooling
8. Serving
Chapter 7
HACCP
Hazard analysis critical control point
Chapter 8
Taking care of a food premises
• Lighting
• Storage place
• Ventilation
• Wall & ceiling
• Floor covering
• Live animals
• Garbage and waste
• sewage
Chapter 9
Pest prevention
Common pest
• Cockroaches
• Files
• Rodents (mice & rats)
Pictures are taken from
https://www.maxpixel.net/
http://www.publicdomainfiles.com/show_file.php?id=13990825818525
https://commons.wikimedia.org/wiki/File:Backofenthermometer.jpg
https://www.flickr.com/photos/usdagov/7008312481
https://www.publicdomainpictures.net/en/view-image.php?image=360494&picture=raw-chicken-and-vegetables
https://commons.wikimedia.org/wiki/File:Oedema.jpg
https://commons.wikimedia.org/wiki/File:Epipen.jpg
https://pixabay.com/photos/micro-fiber-cloth-clean-2716116/
https://da.wikipedia.org/wiki/Fil:Taipei_Grand_Mosque_Foundation_Halal_sticker_20170925.jpg
FOR MORE RECIPES
https://www.youtube.com/channel/UCvPhvcMRyW9vEgh_2rB64nA
WRITTEN RECIPE
https://www.theareebaskitchen.wordpress.com/
JOIN US ON FACEBOOK
https://www.facebook.com/groups/areebskitchen
https://www.facebook.com/areebaskitchen
FOLLOW OUR INSTAGRAM
https://www.instagram.com/areebaskitchen/
Видео Food Handling and Food Safety Course | How to keep your food safe? канала Areeba's kitchen
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