Catering
All of the elements involved in running a catering operation must be correctly managed to avoid causing food poisoning
Handling food can always be a tricky area to deal with as there are a number of possible ways in which food can start growing unhealthy bacteria so we will discuss food microbiology in details and learn how to control bacterial multiplication
Example Curriculum
Catering
Available in
days
days
after you enroll
- 1-Introduction (5:16)
- 2-1-Microbiology (20:33)
- 2-2-Microbial Growth- (17:18)
- 2-3-Food spoilage (5:26)
- 3-1-Contamination hazards and controls (Microbiological hazard) (15:51)
- 3-2-Physical, chemical and Allergenic hazard- (14:36)
- 3-3-Preventing the multiplication of bacteria and food poisoning- (6:20)
- 4-Food poisoning and foodborne disease (16:05)
- 5-Personal hygiene- (7:42)
- 6-Design and use of food equipment and premises- (13:36)
- 7-Cleaning and disinfection- (19:05)
- 8-Pest management- (18:08)