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Food Hygiene and Sanitation
Lecture 2: Food additives Preservatives, Antioxidants, Food emulsifiers & Food colors
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Lecture 2: Food additives Preservatives, Antioxidants, Food emulsifiers & Food colors
Food Hygiene and Sanitation
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Course content
Syllabus
Course Syllabus of Food Hygiene and Sanitation
Course Objectives
Food Hygiene and Sanitation Course Objectives
Chapter 1: Microbiology and Food Quality
Lecture 1: Basic Microbiology
Video on Introduction To Microbiology
Lecture 2 : Common Food Borne Microoganisms
Supporting Article: Foodborne Illness and Food Safety
Foodborne Illness and Food Safety
Lecture 3: Characteristics of Microorganisms
Lecture 4: Beneficial role of micro-organisms in food
Supporting Article: Beneficial Role of Micro-Organism (Video on The beneficial bacteria that makes delicious food)
Beneficial Role of Micro-Organism (Video on The beneficial bacteria that makes delicious food)
Chapter 2: Food Contamination and Spoilage
Lecture 1: Food Contamination & Types of contaminants in food
Video on Types of Food Contamination - Food Safety and Sanitation
Lecture 2: Food Spoilage & Reason for food spoilage
Video on Food Spoilage
Lecture 3: Criteria for judging whether food is fit for consumption
Chapter 3: Food Preservation
Lecture 1: Basic Principles of Food Preservation
Video on Food Preservation
Supportive Article on Food Preservation Methods: Canning, Freezing, and Drying
Food Preservation Methods: Canning, Freezing, and Drying
Lecture 2: Food additives Preservatives, Antioxidants, Food emulsifiers & Food colors
Supporting Article: Food additives -WHO / World Health Organization
Food additives -WHO / World Health Organization
Lecture 4: Food - Borne Illness
Lecture 1: Diseases and their classifications
Video on CDC in Action: Foodborne Outbreaks
Lecture 2: Cross – Contamination
Video on Food Safety | Cross Contamination
Lecture 3 Food – Borne Illness (Food Poisoning, Allergies, Infections and Adulteration)
Supporting Article I: Food Poisoning
Food Poisoning
Video on People at Higher Risk for Food Poisoning
Supporting Article II: The 8 Most Common Food Allergies
The 8 Most Common Food Allergies
Supporting Article III: Food adulteration: A serious health risk for Bangladesh
Food adulteration: A serious health risk for Bangladesh
Video on Simple tests that can be done at home to check food adulteration
Chapter 5: Personal Hygiene and Safety
Lecture 1: Personal hygiene
Supporting Article: Effects of the Pandemic on Personal Hygiene Practices: What’s Next?
Effects of the Pandemic on Personal Hygiene Practices: What’s Next?
Lecture 2: Personal appearance
Video on COVID19 - Good personal hygiene habits
Supporting Article on creating a Personal Appearance in the Workplace Policy
Creating a Personal Appearance in the Workplace Policy
Lecture 3: Sanitary practices
Video on Sanitary Practices in Workplace CTVS 2019-2020
Lecture 4: Importance of rest, exercise & recreation
Lecture 5: Sanitation Codes
Chapter 6: Cleaning Procedures
Lecture 1: Cleaning and Sanitizing
Video on Cleaning and Sanitizing
Lecture 2 : Necessity for an efficient cleaning program
Video on Components of an effective cleaning program
Lecture 3 : Types of food soil, water and cleaning agents
Lecture 4: Types of cleaning equipment – manual and mechanical
Video on i-spraywash Kitchen Cleaning
Lecture 7: Purchase and Storage of Food
Lecture 1: Receiving and inspecting deliveries
Lecture 2: Food Storage
Lecture 3: Temperature Danger Zone
Video on The Temperature Danger Zone | Food Safety for People with Weakened Immune Systems
Video on Purchasing and Receiving Foods
Chapter 8: Food Standard
Lecture 1 Hazard Analysis and Critical Control Point (HACCP) & Steps in HACCP
Lecture 2 Identify CCPs
Lecture 3 Sanitation Risk Management (SRM); BSTI; ISO; TQM; Zero Defect
Video on Your Food Safety Management System (HACCP)
Video on Determining Critical Control Points: HACCP Principle 2
Video on ISO and food safety
Lecture 2: Food additives Preservatives, Antioxidants, Food emulsifiers & Food colors
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