| 1 -Classification of Microorganisms.mp4 | 50.1 MB | ||
| 1 -Foodborne Illnesses.mp4 | 9.5 MB | ||
| 1 -Hygiene Animation - 1.mp4 | 211.6 MB | ||
| 1 -Introduction the Course and Roadmap.mp4 | 11.5 MB | ||
| 1 -Last Repetation.mp4 | 88.3 MB | ||
| 1 -Personnel Hygiene.mp4 | 5 MB | ||
| 1 -Physical Safety.mp4 | 22 MB | ||
| 1 -Regulations of Hygiene Course.mp4 | 67.7 MB | ||
| 1 -Reinforcement.mp4 | 177.4 MB | ||
| 2 -Chemical Safety.mp4 | 4.1 MB | ||
| 2 -Environmental and Ecological Roles of Microorganisms.mp4 | 7.7 MB | ||
| 2 -Final.mp4 | 2.3 MB | ||
| 2 -Hygiene Animation - 2.mp4 | 224.2 MB | ||
| 2 -Protective Equipment and Clothing.mp4 | 5.8 MB | ||
| 2 -Purpose of the Course.mp4 | 25.9 MB | ||
| 2 -Reinforcement - 2.mp4 | 127.3 MB | ||
| 2 -What is Hygiene.mp4 | 22.2 MB | ||
| 2 -What should We Do to Produce Healthy Food.mp4 | 9.8 MB | ||
| 3 -Animation of Avoiding Mistakes in the Food Industry.mp4 | 138.2 MB | ||
| 3 -Cultural and Social Aspects of Hygiene.mp4 | 18.2 MB | ||
| 3 -Ergonomics and Working Conditions.mp4 | 6.5 MB | ||
| 3 -Hairnets, Face Masks, Gloves, Jewelry.mp4 | 5.4 MB | ||
| 3 -Impact of Microorganisms on Human Health.mp4 | 8.2 MB | ||
| 3 -Reinforcement - 3.mp4 | 98.9 MB | ||
| 3 -Safe Food.mp4 | 5.3 MB | ||
| 4 -Control and Management of Microorganisms.mp4 | 7.1 MB | ||
| 4 -Food Hygiene.mp4 | 8.5 MB | ||
| 4 -Fundamental Principles of Disinfection.mp4 | 12 MB | ||
| 4 -Kitchen Safety Preventing Food Poisoning from Chicken and Fish Animation.mp4 | 102.9 MB | ||
| 4 -Psychosocial Risks.mp4 | 4.9 MB | ||
| 4 -Reinforcement - 4.mp4 | 436.6 MB | ||
| 4 -Washing of Clothing.mp4 | 3.2 MB | ||
| 5 -Fire Safety.mp4 | 4.6 MB | ||
| 5 -Hand Hygiene.mp4 | 3.8 MB | ||
| 5 -Methods of Disinfection.mp4 | 16.5 MB | ||
| 5 -Reinforcement - 5.mp4 | 241.7 MB | ||
| 5 -The Future Role of Microorganisms.mp4 | 7.1 MB | ||
| 6 -First Aid.mp4 | 4 MB | ||
| 6 -Hygiene and Sanitation.mp4 | 4.5 MB | ||
| 6 -Selection and Use of Disinfectants.mp4 | 11.3 MB | ||
| 7 -Applications of Disinfection.mp4 | 6.8 MB | ||
| 7 -Emergency Preparedness.mp4 | 6.3 MB | ||
| 7 -Restrooms and Changing Rooms.mp4 | 2.8 MB | ||
| 8 -Hygiene in Other Areas.mp4 | 3.7 MB | ||
| 8 -Importance of Disinfection.mp4 | 4.3 MB | ||
| Bonus Resources.txt | 409.6 B | ||
| Get Bonus Downloads Here.url | 204.8 B | ||
| ▲ 47 total files | |||
Certified Hygiene & Safety for Food Workers: 4+ Hour Course
https://CourseWikia.com
Published 9/2024
Created by Berkant Bachakcha
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz, 2 Ch
Genre: eLearning | Language: English | Duration: 45 Lectures ( 4h 15m ) | Size: 2.2 GB
Essential Hygiene and Occupational Health & Safety for Food Service Workers: Certified +4 Hours Course
What you'll learn:
In this comprehensive course, students will gain essential knowledge and practical skills in hygiene and occupational health & safety,
specifically tailored for workplaces and food service environments. By the end of the course, you will be able to
Learn the fundamental principles of hygiene, including regulations and cultural aspects, to ensure a clean and safe work environment.
Acquire detailed knowledge on disinfection methods, including the selection and application of disinfectants, to prevent contamination and ensure effective it.
Understand the classification, roles, and impact of microorganisms, and learn strategies for controlling and managing them to safeguard human health.
Learn how to prevent foodborne illnesses, produce healthy food, and maintain high standards of food hygiene in various food service settings.
Understand the importance of personal hygiene, proper use of protective equipment, maintaining cleanliness in clothing and hands to prevent cross-contamination
Visualize and practice hygiene protocols through engaging animations, including food industry mistakes and kitchen safety scenarios.
Learn about physical, chemical, and ergonomic safety, psychosocial risks, fire safety, and emergency preparedness to create a safe and healthy workplace.
Review key concepts and reinforce your knowledge with targeted revision sessions to ensure retention and practical application of the material.
Requirements:
No Prior Knowledge Required: This course is designed for individuals at all levels, including beginners. There are no specific prerequisites for enrolling in this course.
Basic Computer Skills: Familiarity with basic computer operations and internet usage is required to navigate the online course platform and access course materials.
Interest in Hygiene and Safety: A genuine interest in learning about hygiene, food safety, and occupational health & safety will help you gain the most from this course.
Access to a Computer or Mobile Device: A computer or mobile device with internet access is needed to view the course content, complete assignments, and participate in discussions.
Willingness to Engage and Apply Knowledge: Active participation in course activities and practical applications of the learned concepts are encouraged to maximize your learning experience.
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