Course Curriculum
| Introduction | |||
| Intro. | 00:02:00 | ||
| Introduction. | 00:08:00 | ||
| Foodborne Diseases | |||
| What is Food Allergy? | 00:03:00 | ||
| What is Food Intolerance? | 00:03:00 | ||
| What is Food Poisoning? | 00:03:00 | ||
| Microorganisms | |||
| What is microorganism? | 00:02:00 | ||
| How do bacteria multiply? | 00:02:00 | ||
| What do bacteria need to survive? | 00:05:00 | ||
| High and Low Risk Foods | 00:01:00 | ||
| Pathogen Bacteria | 00:02:00 | ||
| What is Contamination and Cross-Contamination? | 00:03:00 | ||
| Elimination of Bacteria in Foods | |||
| Elimination of Bacteria in Foods | 00:02:00 | ||
| What is Pasteurization and Sterilization? | 00:01:00 | ||
| What is Cleaning and Disinfection? | 00:02:00 | ||
| Preservation of Foods | |||
| Preservation methods of foods | 00:03:00 | ||
| Kitchen Hygiene At Home | |||
| What is food safety? | 00:02:00 | ||
| 4 principles of Kitchen Hygiene | 00:03:00 | ||
| Order Your Certificate Now | |||
| Order Your Certificate of Achievement | 00:00:00 | ||
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