دورة اساسيات سلامة الغذاء

Lec 1 Introduction

06:12

Lec 2 Food Contamination

04:54

Lec 3 High Risk Food

04:09

Lec 4 Physical Hazard

05:03

Lec 5 Physical Hazard Part 2

03:31

Lec 6 Chemical Hazard

04:35

Lec 7 Chemical Hazard Part 2

03:07

Lec 8 Biological Hazard

05:55

Lec 9 Radiological Hazard

04:42

Lec 10 Risk Group

01:50

Lec 11 Food Poisoning Chain

03:06

Lec 12 Module 1 Quiz

01:33

Lec 13 Bacterial Structure and Types

04:23

Lec 14 Bacterial Spores

04:05

Lec 15 Bacteria Multiplication

04:47

Lec 16 Bacteria Growth Curve

04:02

Lec 17 Bacteria Toxin

04:23

Lec 18 Exercise

01:09

Lec 19 Food Poisoning

06:42

Lec 20 Food Poisoning Part 2

03:45

Lec 21 Prevention of Food Poisoning

03:54

Lec 22 Exercise

01:14

Lec 23 Bacterial Dangerous Zone

05:37

Lec 24 Exercise

00:36

Lec 25 Food Spoilage

05:37

Lec 26 Exercise

00:40

Lec 27 Sources Of Contamination From Persons

05:18

Lec 28 How To Wash Your Hand

03:57

Lec 29 Required Properties Of Protective Clothing

03:10

Lec 30 Reportable Diseases

02:55

Lec 31 Exercise

00:42

Lec 32 Terms and Definitions

03:01

Lec 33 Disinfection Process

04:54

Lec 34 Cleaning Steps

04:39

Lec 35 Exercise

00:55

Lec 36 Integrated Pest Management

03:48

Lec 37 Effective Pest Management

03:11

Lec 38 Selection Of Contractor

02:10

Lec 39 Effectiveness Of Pest Control

02:33

Lec 40 Exercise

00:57

Lec 41 General Principles Of Premises Design

05:40

Lec 42 Exercise

00:39

Lec 43 Food Safety Culture

04:01

Lec 44 Culture Tools

03:28

Lec 45 Team Working

02:44

Lec 46 Exercise

01:28

Lec 47 Conclusion

02:17