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Food Handler Bundle
Food Handler Series
FVPRO Learn
FVPRO Learn
solutions@fvprolearn.com
2097
Students
133
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