Food Safety Knowledge - Basic Level Requirements - Revised
Learn how to handle and store your food properly to prevent food-borne illnesses with this Food Safety Knowledge course.
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This course is compiled from the Food Safety Knowledge Network's Basic Level Requirements for Food Manufacturers. The practices outlined in the course adhere to internationally recognized standards, codes of practice, and guidelines relating to food, food production, and food safety recognized by the WHO (World Health Organization) and United Nations. The topics covered include personal hygiene, water quality, product contamination control, and pest control. The course will also cover food hazards and incident management.
Upon completion of this course, you will know the important factors that need to be considered when managing personal hygiene. You will understand the requirements needed to ensure water is of good quality and know how to control product contamination that might compromise the health of consumers. The lessons also cover the control and management steps that need to be taken in regard to pest control, prevention, and monitoring. You will also learn about the product quarantine and complaint handling processes that are essential for Incident Management.
If you are a food safety manager or run a business responsible for food safety, you will gain a lot of valuable knowledge from this course. Individuals who are planning to have a career in the food-related industry will also benefit greatly from this course. So, check out the course, start learning how to improve your food handling practices, and make the food you contribute much safer today.
Introduction to Personal Hygiene and Water Quality
Introduction to Personal Hygiene and Water Quality - Learning Outcomes
Personal Hygiene - Part 1
Personal Hygiene - Part 2
Personal Hygiene - Part 3
Water Quality - Part 1
Water Quality - Part 2
Introduction to Personal Hygiene and Water Quality - Lesson Summary
Introduction to Control Measures
Introduction to Control Measures - Learning Outcomes
Pest Control - Part 1
Pest Control - Part 2
Product Contamination Control - Part 1
Product Contamination Control - Part 2
Product Contamination Control - Part 3
Introduction to Control Measures - Lesson Summary
Control of Food Hazards and Incident Management
Control of Food Hazards and Incident Management - Learning Outcomes
Control of Food Hazards: General and Specific - Part 1
Control of Food Hazards: General and Specific - Part 2
Control of Food Hazards: Allergens
Incident Management - Part 1
Incident Management - Part 2
Control of Food Hazards and Incident Management - Lesson Summary
Upon completion of this course, you will be able to:
- Develop and manage systems for good personal hygiene
- Identify a system for reporting illness
- Describe reasons for ensuring water quality
- Explain the hazards posed by specific food pests and the controls required to reduce the risk
- Explain the system used to monitor the effectiveness of pest controls and define corrective actions that must be taken
- Describe the principles of, and reasons for, ensuring product contamination control
- Explain the nature of food safety hazards and factors influencing the likelihood of their occurrence
- Outline the principles and reasons for controlling food allergens
- Discuss the principles and reasons for an effective incident management system
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