1 905 556 2255
solutions@fvprolearn.com
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$400 USD
Total Trainings
22
Total Chapters
124
Duration
N/A
Skill level
Beginner
Language
English
Participation Certificate
Yes
Qualification Certificate
Yes
Food Handler Bundle

Food Handler Series

Last updated 12 Jan 2024
FVPRO Learn
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FVPRO Learn

solutions@fvprolearn.com

2090 Students
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120 courses

FVPRO LEARN

Since 2000 !

Your Partner in food Business Excellence

A leading mentoring, coaching, learning, and auditing resource with its prime focus on “food business excellence”. We endeavor to nurture food safety cultural mindset through “TQM – total quality” approach and promote a food business environment that ensures first time quality.

Chapters

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  • Chapter BB
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  • Chapter CC

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Chapters

  • TRAINING NAVIGATION INSTRUCTIONS

  • PBM Growing and Picking, Packing Questionable Practices _Cha...

Chapters

  • TRAINING NAVIGATION INSTRUCTIONS

  • PBM Growing and Picking, Packing Questionable Practices _Cha...

Chapters

  • Basic Instructions

  • Introduction - Why to be a Safe Food Handler

  • Lesson Learned

  • Review Quiz - Guided

Chapters

  • Basic Instructions

  • Introduction

  • Part 1 – Why to be safe Food Handler?

  • Part 2 – Understanding Personal Hygiene

  • Part 3 – Good Hygiene Practices

  • Part 4 – Handwashing and Use of Gloves

  • Part 5 – Employee Amenities/ Employees Practices

  • Lesson Learned

  • Review Quiz - Guided

Chapters

  • Basic Instructions

  • Introduction - HACCP for Food Handlers

  • Part 1 – What is HACCP?

  • Part 2 – HACCP Foundation or Food Safety Pre-Requisites

  • Part 3 – Important Food Hazards in HACCP

  • Part 4 – HACCP Application – Five Preliminary Steps

  • Part 5 – HACCP Application – Seven Principles

  • Lesson Learned

  • Review Quiz - Guided

Chapters

  • Basic Instructions

  • Introduction - Handling Food Allergens

  • Part 1 – Understanding Allergens

  • Part 2 – Handling Allergen at Receiving

  • Part 3 – Allergen Controls During Processing

  • Part 4 – Handling Allergen Spillage

  • Lesson Learned

  • Review Quiz - Guided

Chapters

  • Basic Instructions

  • Materials and Prducts Traceability for Food Handlers

  • Lesson Learned

  • Review Quiz - Guided

Chapters

  • Basic Instructions

  • Introduction - Personal Hygiene for Food Handlers

  • Lesson Learned

  • Review Quiz - Guided

Chapters

  • Basic Instructions

  • Introduction - Safe handling of Chemicals

  • Module 1 - Chemical Safety in Food Plants – Overview

  • Module 2 – Chemistry of Chemicals in Food Plant Sanitation

  • Module 3 – Making Chemical Dilutions

  • Module 4 – Chemical Safety – Chemical Handling Best Practice...

  • Module 5 – Chemical Safety and PPEs

  • Lesson Learned

  • Review Quiz - Guided

Chapters

  • Basic Instructions

  • Introduction

  • Module 1 – Why to produce safe Food?
  • Module 1 - Lesson Learned

  • Module 2 – Food Contamination or Food Hazards and their Cont...
  • Part 1 - Food Hazards and their Controls – Overview
  • Part 2 - Biological Hazards
  • Part 3 - Chemical Hazards
  • Part 4 - Physical Hazards
  • Module 2 _ Lesson Learned

  • Module 3 – Cross Contamination
  • Module 3_Lesson Learned

  • Review Quiz - Guided

Chapters

  • Basic Instructions

  • Introduction - Understanding Food Defense

  • Lesson Learned

  • Review Quiz - Guided

Chapters

  • Basic Instructions

  • Introduction - Why to be a Safe Food Handler

  • Lesson Learned

  • Review Quiz - Guided

Chapters

  • Basic Instructions

  • Introduction - Understanding Food Defense

  • Lesson Learned

  • Review Quiz - Guided

Chapters

  • introduction
  • unit 1

  • Food Hygiene
  • 1234

Chapters

  • Basic Instructions

  • Materials and Prducts Traceability for Food Handlers

  • Lesson Learned

  • Review Quiz - Guided

Chapters

  • Basic Instructions

  • Introduction

  • Part 1 – Why to be safe Food Handler?

  • Part 2 – Understanding Personal Hygiene

  • Part 3 – Good Hygiene Practices

  • Part 4 – Handwashing and Use of Gloves

  • Part 5 – Employee Amenities/ Employees Practices

  • Lesson Learned

  • Review Quiz - Guided

Chapters

  • Basic Instructions

  • Introduction - HACCP for Food Handlers

  • Part 1 – What is HACCP?

  • Part 2 – HACCP Foundation or Food Safety Pre-Requisites

  • Part 3 – Important Food Hazards in HACCP

  • Part 4 – HACCP Application – Five Preliminary Steps

  • Part 5 – HACCP Application – Seven Principles

  • Lesson Learned

  • Review Quiz - Guided

Chapters

  • Basic Instructions

  • Introduction - Handling Food Allergens

  • Part 1 – Understanding Allergens

  • Part 2 – Handling Allergen at Receiving

  • Part 3 – Allergen Controls During Processing

  • Part 4 – Handling Allergen Spillage

  • Lesson Learned

  • Review Quiz - Guided

Chapters

  • Basic Instructions

  • Introduction - Personal Hygiene for Food Handlers

  • Lesson Learned

  • Review Quiz - Guided

Chapters

  • Basic Instructions

  • Introduction - Safe handling of Chemicals

  • Module 1 - Chemical Safety in Food Plants – Overview

  • Module 2 – Chemistry of Chemicals in Food Plant Sanitation

  • Module 3 – Making Chemical Dilutions

  • Module 4 – Chemical Safety – Chemical Handling Best Practice...

  • Module 5 – Chemical Safety and PPEs

  • Lesson Learned

  • Review Quiz - Guided

Chapters

  • Basic Instructions

  • Introduction

  • Module 1 – Why to produce safe Food?
  • Module 1 - Lesson Learned

  • Module 2 – Food Contamination or Food Hazards and their Cont...
  • Part 1 - Food Hazards and their Controls – Overview
  • Part 2 - Biological Hazards
  • Part 3 - Chemical Hazards
  • Part 4 - Physical Hazards
  • Module 2 _ Lesson Learned

  • Module 3 – Cross Contamination
  • Module 3_Lesson Learned

  • Review Quiz - Guided

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BASIC INSTRUCTIONS

BASIC INSTRUCTIONS

INTRODUCTION