Serve Safe Part 2
Course Summary
- The Flow of Food.
Food Flow.
Preventing Cross contamination.
Time temperature control.
General Thermometer.
- The Flowing of Food purchasing, receiving, storage and preparation.
Purchasing.
Receiving and Inspection.
Storage 1.
Storage 2.
General Preparation practices.
Thawing.
Prepping specific food.
Cooking food.
Consumer advisories.
Operations that mainly serve high-risk populations.
Cooling food.
Reheating food.
Course Details
Number of lectures : 2 Lectures
Course duration : 01:09:07 Hour
Course Content
Inquiries about the training course
Training course lecturers
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Dr. Ahmed Abdel Azeem Abdel Rahman
- Food Safety & Hygiene Manager Marriott International
- Asst. Food Safety & Hygiene Manager Marriott International
- Asst. QC (Al Batros Hotels)
- Hygiene officer in Compass Egypt
- Meat inspection doctor in ministry of agriculture.
- Faculty of veterinary medicine
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Lecturer
- Dr. Ahmed Abdel Azeem Abdel Rahman
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Course duration01:09:07
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Number of lectures2 Lectures
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LanguageArabic
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CertificatesYes