Course curriculum

    1. How to use this course

    2. Before we begin...

    3. Course Administration - good for you to know

    4. Glossary of Terms used in this course

    1. Introduction

    2. The Costs of Poor and Benefits of High Food Hygiene

    3. High & Low & Ready to eat Food Risks

    4. The Incidence of Food Poisoning in East Africa

    5. Module 1 Course Progress

    1. Microbiology - what is it?

    2. 3 Common Bacteria found in food

    3. The Size and Shapes of Bacteria

    4. The requirements for bacteria multiplication

    5. The Destruction of Bacteria

    6. Moulds , Yeasts and Viruses

    7. Food Mould 101

    8. Module 2 Course Progression

    1. Introduction to Contamination Hazards & Controls

    2. Microbiological Hazards

    3. Sources, Vehicles and Routes of Contamination

    4. Checklist for Microbiological Control

    5. Identifying Physical Hazards and Control Measures

    6. Chemical Hazards

    7. Allergenic Hazards

    8. Allergen Control

    9. Module 3 Course Progress

    1. Introduction to Food Poisoning

    2. Important Food Poisoning Bacteria

    3. Food Spoilage Bacteria

    4. Salmonella Bacteria

    5. Chemical and Metallic Food Poisoning

    6. Poisonous Plants and Fish

    7. The Control Measures

    8. Food Borne Illnesses demonstrating Management Failures

    9. Why our Salads Keep making us so sick!!

    10. Characteristics of important East African pathogens

    11. Module 4 Course Progress

    1. Personal Hygiene - Introduction

    2. Hazards from Food Handlers - Personal Hygiene

    3. Hazards From Food Handlers - General

    4. Hands!

    5. Hair, Skin, Sickness, Ears, Nose and Mouth

    6. Protective Clothing

    7. Exclusion of Food Handlers

    8. Personal Hygiene in practical terms

    9. The Supervisors Role and Responsibility

    10. Course Progress

About this course

  • $600.00
  • 113 lessons
  • 2.5 hours of video content