Food Safety for : Chefs and Food Handlers

Description

From farm to factory to fork, food products may encounter any number of health hazards during their journey through the supply chain. From your favorite fast food outlet to fine dining on a cruise ship, or your midday snack from a new york city food truck or first class meals while 40 000 feet in the air, the most important guideline in food preparation by chefs are the safe practices used in the kitchens that the delicious foods are prepared in.

This course defines food safety in manufacturing and explains the importance of food safety for the global food supply chain.

Following a brief overview of the course and evaluating food safety, this short course outlines the key principles of effective food safety regulation and the consequences of unsafe food handling practices and procedures for companies and consumers.

As markets become increasingly globalized with each passing year, and as the world’s population continues to grow, the global food supply chain will only continue to increase in scale and complexity. Precisely because of these megatrends influencing the mass production and distribution of food, this means food safety compliance has never been more important.

Food safety control plays a critical role in quality assurance and observance of standards for import, production, processing, preparation, and disposal of food products. Food safety control is particularly necessary as rapid population growth continues to put an increasing pressure on food inspection services, with the need to increase food production in parallel with the need to manage and continually control the potential risk of disease outbreaks.

Join me in this course to give your the key factors and knowledge areas of what it takes to prepare safe food for consumption globally.

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