Section 1 : Prologue The importance of food safety
Lecture 1 Prologue- The importance of food safety 00:02:18 Duration

Section 2 : Introduction
Lecture 1 INTRODUCTION TO BRAINMEASURES PROCTOR SYSTEM

Section 3 : Prerequisites
Lecture 1 Pest Control
Lecture 2 Structure and equipment 00:07:05 Duration
Lecture 3 Cleaning and disinfection 00:06:34 Duration

Section 4 : Flow Diagrams
Lecture 1 Flow Diagrams 00:02:42 Duration

Section 5 : Hazard Analysis and Critical Control Points an introduction
Lecture 1 INTRODUCTION TO HACCP 00:04:43 Duration

Section 6 : Principle 1
Lecture 1 Chemical, physical and allergenic contamination 00:06:28 Duration
Lecture 2 Physical, allergenic and chemical contamination 00:06:23 Duration
Lecture 3 Microbiological contamination 00:04:49 Duration
Lecture 4 Microbiological multiplication 00:08:19 Duration
Lecture 5 Microbiological survival 00:03:10 Duration

Section 7 : Principle 2 Identify Critical Control Points
Lecture 1 Identify Critical Control Points

Section 8 : Establish critical limits
Lecture 1 Establish critical limits

Section 9 : Principle 4 Implement monitoring of CCP's
Lecture 1 Principle 4- Implement monitoring of CCP's 00:02:23 Duration

Section 10 : Principle 5 Establish corrective actions
Lecture 1 Principle 5- Establish corrective actions 00:02:12 Duration

Section 11 : Principle 7 Documentation
Lecture 1 Principle 7- Documentation 00:02:25 Duration

Section 12 : Principle 6 Verification
Lecture 1 An introduction to verification-
Lecture 2 Verification- Monitoring complaints (food poisoning)- 00:07:11 Duration
Lecture 3 Verification- Internal Audits 00:09:42 Duration

Section 13 : The Supervisors Role in Food Safety
Lecture 1 The Supervisors Role in Food Safety 00:01:14 Duration

Section 14 : Food Safety Law
Lecture 1 Law and Enforcement 00:08:10 Duration

Section 15 : Course Summary and revision
Lecture 1 Course summary and revision