Food Safety Business

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