Safety Food Sanitation System
Click through the microlessons below to preview this course. Each lesson is designed to deliver engaging and effective learning to your team in only minutes.
1. Food Safety Introduction
2. Contamination and Food-Borne Illness | Part 1
3. Contamination and Food-Borne Illness | Part 2
4. Contamination and Food-Borne Illness | Part 3
5. Introduction to Microorganisms
6. Bacteria and Bacterial Illnesses | Part 1
7. Bacteria and Bacterial Illnesses | Part 2
8. Viruses and Viral Illnesses
9. Parasites and Parasitic Illnesses
10. Fungi
11. Introduction to Sanitary Facilities
12. How to Maintain Clean and Sanitary Facilities
13. How to Maintain Hygienic Small and Large Equipment
14. Introduction to HACCP
15. The Principles of HACCP
16. Implementing HACCP
17. SSOP
18. Fresh Water Safety Plan Introduction
19. FWSP
20. The Potable Water System
21. Disinfection and Testing
22. Lessons Learnt from Maritime Incidents: Food Safety
