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The full course

Food Safety 201

Course materials: English.

Fifteen narrated chapters. Learner guides, slides and independent practice for every lesson.

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Course chapters

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CHAPTERS 01–05Foundations and food-safety risks
  1. 01Keeping Food Safe21:20
  2. 02Understanding the Microworld28:38
  3. 03Contamination and Food Allergens31:46
  4. 04The Safe Food Handler33:25
  5. 05The Flow of Food: An Introduction21:12
CHAPTERS 06–10From receiving to service
  1. 06Purchasing and Receiving17:32
  2. 07Storage20:02
  3. 08Preparation33:50
  4. 09Service24:05
  5. 10Food Safety Management Systems22:45
CHAPTERS 11–15Safe operations and team training
  1. 11Safe Facilities and Equipment24:08
  2. 12Cleaning and Sanitizing28:26
  3. 13Integrated Pest Management21:49
  4. 14Food Safety Regulations and Standards22:42
  5. 15Staff Food Safety Training20:39