Food Safety Business

Published 1/2023
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 3.95 GB | Duration: 3h 0m
Developing food safety plan, How to prevent food poisoning, Ways to ensure food safety in business, Food safety events.

What you'll learn
Developing a food safety plan
Ways to ensure food safety in a food business
How to prevent food poisoning
Food safety for special events and holidays
Food poisoning symptoms
Foods that can cause food poisoning
Foodborne outbreaks
Information for health care professionals
Your responsibility to for safety
How does food safety helps to save lives
Requirements
No requirements
Description
As a scientific discipline, food safety draws from a wide range of academic field, including chemistry, microbiology and engineering. These diverse schools of thought converge to ensure that food processing safety is carried out wherever food products are sourced, manufactured, prepared, stored, or sold. In this sense, food safety is a systemic approach to hygiene and accountability that concerns every aspect of the global food industry. When a company fails to implement an effective food safety protocol can lead to contaminated products entering the food chain. Once the defective product has being discovered, food businesses are subject to dramatic disruptions in their operations as they manage and assume the cost for product recall, which can affect the reputation of the company and can sometimes even lead to the extent of collapsing the company. It may interest you to know that food safety problems are the leading cause of more than 200 preventable diseases worldwide. Inadequate food safety comes with a greater ripple effect that impedes socioeconomic progress, especially in the developing world. A lack of safe food create a vicious cycle of disease and malnutrition which overburden public health services, disrupt social and economic progress and detracts from the quality of life.Food contamination happens when foods are corrupted with another substance. It happen in the process of production, transportation, packaging, storage, sales, and cooking process. Contamination can be physical, chemical, or biological. It is very important that those who prepare food for mass public consumption like restaurants must ensure that they put in proper food safety measures to ensure that the right process is being followed so that the level of food poisoning will be reduce drastically, also food inspectors must do their work well, and go for routine inspection so that they can identify areas that need corrective action quickly to avoid future food poisoning and contamination.
Overview
Section 1: Introduction
Lecture 1 Introduction
Lecture 2 What is food safety
Lecture 3 The history of food safety
Lecture 4 Importance of food safety
Lecture 5 How does food safety helps to save lives
Lecture 6 Your responsibility to food safety
Lecture 7 Restaurant food safety
Lecture 8 Major food borne illness and causes
Lecture 9 The burden of fooborne disease
Lecture 10 Principles of a safe food supply chain
Lecture 11 Food safety and the consequences of non-compliance
Lecture 12 Safe food handling procedure
Lecture 13 Food contamination
Lecture 14 Challenges in food safety
Lecture 15 Using advance technology to find outbreak
Section 2: How To Prevent Food Poisoning
Lecture 16 Fast facts about food poisoning
Lecture 17 Dangerous for safety mistakes
Lecture 18 Food delivery safety
Lecture 19 Food safety and eating out
Lecture 20 Cleaning the refrigerator
Section 3: Food Safety For Special Events
Lecture 21 Food safety for the holidays
Lecture 22 Preparing your holiday turkey safely
Lecture 23 Game day food safety tips
Lecture 24 Home canning and botulism
Lecture 25 How to grill safely
Lecture 26 Say no to raw dough
Lecture 27 Food safety for buffets and parties
Section 4: Ways To Ensure Food Safety In A Food Business
Lecture 28 Introduction
Lecture 29 Increase consumer awareness
Lecture 30 Starting a self-monitoring plan
Lecture 31 Oversee the employee performance in all locations
Lecture 32 Food and appliances temperature monitoring
Lecture 33 Reduce CO2 foot print with waste management
Lecture 34 Stay ahead by digitalizing food processes
Section 5: Developing A Food Safety Plan
Lecture 35 Find the food safety hazards and critical control points
Lecture 36 Identifying and when you have to control the hazards for each menu item
Lecture 37 Set critical limits on procedures to control the hazards
Lecture 38 Check the critical limits
Lecture 39 Set up procedures to handle control problems
Lecture 40 Keep accurate records
Lecture 41 Check your food safety to make sure its working
Section 6: Food Poisoning Symptoms
Lecture 42 When to see a doctor
Lecture 43 Serious health problems
Lecture 44 How soon do symptoms start
Lecture 45 Report food poisoning
Section 7: Foods That Can Cause Food Poisoning
Lecture 46 Chicken and food poisoning
Lecture 47 Fruit and vegetable safety
Lecture 48 Raw milk
Lecture 49 Eggs and Salmonella
Lecture 50 seafood and raw shellfish
Lecture 51 Sprouts
Lecture 52 Raw flour
Section 8: Keep Food Safe After A disaster / Emergency
Lecture 53 After a disaster
Lecture 54 After a flood
Lecture 55 After any disaster or emergency
Section 9: Foodborne Outbreaks
Lecture 56 Current and past foodborne outbreak
Lecture 57 Things to know about outbreak investigation
Lecture 58 Outbreak investigation steps
Lecture 59 Tools for outbreak investigation
Section 10: Information For Healthcare Professionals
Lecture 60 How are foodborne disease diagnosed
Lecture 61 How to treat foodborne disease
Parents, nurses, patients, public, customers, students, doctors, restaurants, food specialist, food inspectors, quality control officers, companies, managers, directors, distributors, CEO, everybody etc

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