Hygiene in Food Preparation and Food Service: Training Course-Lessons on-line (English-Free)

Visión general
Currículum
Instructor

HYGIENE IN FOOD PREPARATION AND FOOD SERVICE

SECOND EDITION

By:

JOSÉ A. BARREIRO-MÉNDEZ, Ing. Quím., M. Sc., Ph. D.

ALEIDA J. SANDOVAL-BRICEÑO, Ing. Agroind., M. Sc., Ph. D.

©Prof. Dr. José A. Barreiro- Caracas, Venezuela. 2003-2019
ISBN 980-237-078-9 (First paper edition)

Currículum

17 Sections
20 Lessons
3600 Days

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1. Foreword
2
- 2.1
  [:en]HSE 0. Foreword[:]
- 2.2
  [:en]HSE 1. Hygiene in food preparation and foodservice in restaurants, hotels, resorts and other institutions[:]
2. Factors affecting food deterioration and microbial growth
2
- 3.1
  [:en]HSE 2. Factors affecting food deterioration and microbial growth[:]
- 3.2
  [:en]HSE 2C QUIZ Food deterioration and microbial growth[:]
  10 Minutes10 Questions
3. Foodborne diseases: contamination and prevention
4
4. Personal hygiene habits
2
- 5.1
  [:en]HSE 4.0 Habits of personal hygiene[:]
- 5.2
  [:en]HSE 4C QUIZ Habits of personal hygiene[:es]HSE 4C QUIZ Personal habits of hygiene[:]
  15 Minutes4 Questions
5. Procedures and methods for hand washing
2
- 6.1
  [:en]HSE 5. Procedures and methods for hand washing[:]
- 6.2
  [:en]HSE 5C QUIZ Procedures and methods for hand washing[:]
  10 Minutes5 Questions
6. Sanitary procedures in food preparation
2
- 7.1
  [:en]HSE 6. Sanitary procedures in the preparation of foods[:]
- 7.2
  HSE 6C QUIZ Sanitary procedures in food preparation
  10 Minutes9 Questions
7. Sanitary procedures in food service
2
- 8.1
  [:en]HSE 7. Hygienic procedures in food service[:]
- 8.2
  [:en]HSE 7C QUIZ Hygienic procedures in food service[:]
  10 Minutes5 Questions
8. Procedure for washing dishes, glasses and silverware
2
- 9.1
  [:en]HSE 8. Procedures for washing dishes, glasses and silverware[:]
- 9.2
  [:en]HSE 8C QUIZ Procedures for washing dishes, glasses and silverware[:]
  10 Minutes9 Questions
9. Procedure for washing cookware
2
- 10.1
  HSE 9. Procedures for washing cookware
- 10.2
  [:en]HSE 9C QUIZ Procedures for washing cookware[:]
  10 Minutes7 Questions
10. Maintenance and care of kitchen equipment
2
- 11.1
  [:en]HSE 10. Maintenance and care of kitchen equipment[:]
- 11.2
  HSE 10C QUIZ Maintenance and care of kitchen equipment
  10 Minutes8 Questions
11. Cleaning and sanitizing agents (* Directed to managers and supervisors)
1
- 12.1
  HSE 11. Cleaning and sanitizing Agents
12. Solid waste management (* Directed to managers and supervisors)
1
- 13.1
  [:en]HSE 12. Solid waste management [:]
13. Pest control in food preparation and foodservice (* Directed to managers and supervisors)
1
- 14.1
  HSE 13. Pest control in food preparation and foodservice
14. Food acquisition and storage (* Directed to managers and supervisors)
1
- 15.1
  HSE 14. Food acquisition and storage
15. Hazard analysis and critical control points in food service (* Directed to managers and supervisors)
1
- 16.1
  [:en]HSE 15. Hazard analysis and critical control points (HACCP) in food preparation and food service[:]
16. Bibliography consulted and references
1
- 17.1
  [:en]HSE 16. References and recommended bibliography[:]
About the authors
1
- 18.1
  [:en]HSE About the authors[:]

Currículum

Dr. J. A. Barreiro, M.Sc., Ph.D.

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