食品工人卫生与安全认证 - 4 小时以上课程
- 1 - Introduction
- 1 -Introduction the Course and Roadmap
- 2 -Purpose of the Course
- 2 - Hygiene
- 1 -Regulations of Hygiene Course
- 2 -What is Hygiene
- 3 -Cultural and Social Aspects of Hygiene
- 4 -Fundamental Principles of Disinfection
- 5 -Methods of Disinfection
- 6 -Selection and Use of Disinfectants
- 7 -Applications of Disinfection
- 8 -Importance of Disinfection
- 3 - Microorganisms
- 1 -Classification of Microorganisms
- 2 -Environmental and Ecological Roles of Microorganisms
- 3 -Impact of Microorganisms on Human Health
- 4 -Control and Management of Microorganisms
- 5 -The Future Role of Microorganisms
- 4 - Food
- 1 -Foodborne Illnesses
- 2 -What should We Do to Produce Healthy Food
- 3 -Safe Food
- 4 -Food Hygiene
- 5 - Personnel Hygiene
- 1 -Personnel Hygiene
- 2 -Protective Equipment and Clothing
- 3 -Hairnets, Face Masks, Gloves, Jewelry
- 4 -Washing of Clothing
- 5 -Hand Hygiene
- 6 -First Aid
- 7 -Restrooms and Changing Rooms
- 8 -Hygiene in Other Areas
- 6 - Hygiene Animations with its Applications
- 1 -Hygiene Animation - 1
- 2 -Hygiene Animation - 2
- 3 -Animation of Avoiding Mistakes in the Food Industry
- 4 -Kitchen Safety Preventing Food Poisoning from Chicken and Fish Animation
- 7 - Occupational Health and Safety in the Kitchen
- 1 -Physical Safety
- 2 -Chemical Safety
- 3 -Ergonomics and Working Conditions
- 4 -Psychosocial Risks
- 5 -Fire Safety
- 6 -Hygiene and Sanitation
- 7 -Emergency Preparedness
- 8 - Reinforcement
- 1 -Reinforcement
- 2 -Reinforcement - 2
- 3 -Reinforcement - 3
- 4 -Reinforcement - 4
- 5 -Reinforcement - 5
- 9 - Final
- 1 -Last Repetation
- 2 -Final