Section 1 : Prologue The importance of food safety

Lecture 1 Prologue- The importance of food safety 2:18

Section 2 : Introduction

Lecture 2 INTRODUCTION TO BRAINMEASURES PROCTOR SYSTEM Pdf

Section 3 : Prerequisites

Lecture 3 Pest Control
Lecture 4 Structure and equipment 7:5
Lecture 5 Cleaning and disinfection 6:34

Section 4 : Flow Diagrams

Lecture 6 Flow Diagrams 2:42

Section 5 : Hazard Analysis and Critical Control Points an introduction

Lecture 7 INTRODUCTION TO HACCP 4:43

Section 6 : Principle 1

Lecture 8 Chemical, physical and allergenic contamination 6:28
Lecture 9 Physical, allergenic and chemical contamination 6:23
Lecture 10 Microbiological contamination 4:49
Lecture 11 Microbiological multiplication 8:19
Lecture 12 Microbiological survival 3:10

Section 7 : Principle 2 Identify Critical Control Points

Lecture 13 Identify Critical Control Points

Section 8 : Establish critical limits

Lecture 14 Establish critical limits

Section 9 : Principle 4 Implement monitoring of CCP's

Lecture 15 Principle 4- Implement monitoring of CCP's 2:23

Section 10 : Principle 5 Establish corrective actions

Lecture 16 Principle 5- Establish corrective actions 2:12

Section 11 : Principle 7 Documentation

Lecture 17 Principle 7- Documentation 2:25

Section 12 : Principle 6 Verification

Lecture 18 An introduction to verification-
Lecture 19 Verification- Monitoring complaints (food poisoning)- 7:11
Lecture 20 Verification- Internal Audits 9:42

Section 13 : The Supervisors Role in Food Safety

Lecture 21 The Supervisors Role in Food Safety 1:14

Section 14 : Food Safety Law

Lecture 22 Law and Enforcement 8:10

Section 15 : Course Summary and revision

Lecture 23 Course summary and revision