Food Hygiene & Safety 食品卫生和安全 (CORE_01)

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食品卫生与安全简介 Introduction to Food Hygiene & Safety (CORE_01.1) 1 Assessment

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Module Content

CORE_01.1 Assessment

食物中毒的案例分析 (第一部分) Case Studies of Food Poisoning (Part 1) (CORE_01.2) 1 Assessment

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Module Content

CORE_01.2 Assessment

食物中毒的案例分析 (第二部分) Case Studies of Food Poisoning (Part 2) (CORE_01.3)

食物中毒的因素 (第一部分) Causes of Food Poisoning (Part 1) (CORE_01.4) 1 Assessment

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CORE_01.4 Assessment

食物中毒的因素 (第二部分) Causes of Food Poisoning (Part 2) (CORE_01.5) 1 Assessment

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Module Content

CORE_01.5 Assessment

食品安全管理系统 Food Safety Management System (CORE_01.6)

温度控制 Temperature Control (CORE_01.7)

交叉感染 Cross Contamination (CORE_01.8)

交叉感染 (贮存和解冻) Cross Contamination (Storage & Thawing) (CORE_01.9)

交叉感染 (颜色分类) Cross Contamination (Colour Code) (CORE_01.10)

个人卫生 Personal Hygiene (CORE_01.11)

个人卫生 (洗手) Personal Hygiene (Handwashing) (CORE_01.12)

存货控制 Stock Control (CORE_01.13)

卫生与杀菌控制 Cleaning & Sanitation Control (CORE_01.14)

废物控制 Waste Control (CORE_01.15)

虫鼠控制 Pest Control (CORE_01.16)

采购与和供应商控制 Purchasing & Suppliers Control (CORE_01.17)

正确和错误的做法 Good & Bad Practices (CORE_01.18)