Food Safety & Hygiene Training Video in English Level 1
Video taken from the channel: foodsafetysolutions1
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Basic Food Safety: Chapter 1 “The Importance of Food Safety” (English)
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Basic Food Safety Key Facts About Food Poisoning. Learn the basic facts about food poisoning, who is most at risk, and how to prevent it. Four Steps (Clean, Separate, Cook, Chill) to Food Safety.
Following four simple steps at home — Clean, Separate, Cook, 10 Dangerous Food Safety Mistakes. You.Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness.
You can’t see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe: Clean—Wash hands and surfaces often.Basic food safety practices.
Washing hands, using a food thermometer to check proper internal temperature of cooked foods, storing food at proper temperatures, and keeping raw and ready to eat foods separate are four food safety practices that will help keep you and your family safe.12 rows · Food Safety Basics. Developed for new school nutrition managers, employees, and.In the U.S., food safety regulations may be declared by legislative bodies, such as Congress, while state and local regulatory agencies handle the retail food segment and other food safety issues through state legislative bodies or local town ordinances and bylaws.
State and local regulatory agencies may adopt or modify the federal standards.Food safety is keeping people from getting sick from what happens in the kitchen. Forget the Stomach Flu STOMACH FLU IS EXTREMELY RARE. Results of food poisoning range from just feeling lousy to vomiting to diarrhea and even to death.
It is the series of actions taken to ensure clean, healthy conditions for the handling, storing, preparing and serving of food. 2. What happens when we are COMMITTED to food hygiene?Food Safety HazardAny biological, chemical, or physical property that may cause a food to be unsafe for human consumption Reasonably Likely To Occur a hazard for which a prudent establishment would establish controls because it historically has occurred, or because there is a.
I replied that the basics of food safety could be taught within one 50-minute class period. I gave a presentation at the June 2016 CAFÉ Leadership Conference titled “Teaching Basic Food Safety in 50 Minutes.” The purpose of the class was to show how high school teachers could teach the basics of food safety in one class period.To Fight BAC! ® always use food safety practices: Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the Wash your cutting boards, dishes, utensils, and counter tops with hot soapy.The discipline of food safety deals with the proper handling, preparation, and storage of food with the goal of preventing foodborne illness. Foodborne illness (aka “food poisoning”) may be caused by bacteria, viruses, molds, parasites, heavy metal.
The basics of food safety are how we handle, cook, and store food to stay safe. When we follow food safety basics, the harmful bacteria, viruses, and parasites cannot grow and our food is safe to eat. Key words to remember to promote food safety: clean, separate, cook, chill.Personal hygiene Hands should be washed regularly and effectively with clean water and soap, especially before and after preparing food, Sneezing or coughing into hands or touching hair, nose or month while handling food should be avoided. In cases when Avoid unsanitary habits such as eatin.
The Basic Principles of Food Safety Every food establishment uses, processes, and sells food in different ways. However, the general issues and key principles of food safety remain the same, whatever the style of the operation. All food safety training programs should contain the “big 3” factors that could cause food to become unsafe.
The temperature should be adjusted in line with changing seasons and the amount stored. Refrigerate leftovers promptly. Cooked food should be stored in covered containers and either put in the fridge to cool, or frozen immediately.
Frozen foods should be defrosted in the fridge NOT on the kitchen bench.
List of related literature:
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| from Essentials of Food Science |
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| from Culinary Nutrition: The Science and Practice of Healthy Cooking |
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| from Food Safety Management: A Practical Guide for the Food Industry |
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| from Creasy and Resnik’s Maternal-Fetal Medicine: Principles and Practice |
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| from Nutrition in Lifestyle Medicine |
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| from The Microbiology of Safe Food |
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| from Handbook of Food Science, Technology, and Engineering 4 Volume Set |
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| from Principles and Practice of Pediatric Infectious Diseases E-Book |
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| from The Hand Book: Surviving in a Germ-Filled World |
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| from Chemical and Functional Properties of Food Components, Second Edition |
101 comments
At 32 min 8 sec of this video, the cook is literally washing chicken. Is this the part food hygiene? Can any raw meat products be washed before cooking, just like the way we do in case of vegetable?
This video reminds me of the Hospitality Course for which I have been to. (Certificate 1 Introduction to Hospitality Course) of the State of New South Wales, Australia. There are soo many things I have seen wrong. Supervision of new people in training is a must. I have seen soo many mistakes by the students in the Hospitality environment. It would be better for the Staff and teachers to warn them of cross contamination. I feel as though there must be a lot of bad chefs in the world and I hope they do not get away with such disrespect to peoples food. It’s that stupid I can not even understand the stupidity with these people even joining a course in the field of Hospitality yet they don’t even know how to clean themselves and wear the attire properly. I feel saddened for the people who have been exposed to contaminated food products, For I feel as though a lot of people are vulnerable and unknowingly eating contaminated food. It depends on the bacteria, viruses, pathogens, etc.
Always learn about the requirements on the state and country you live in. And always understand the cause and effect of these vile horrible things happening in the hospitality industry. Do not be afraid to speak out to your manager or higher above authority. The reassurance of the business operations and cleanliness must not be withheld from people above, but must be reported for if not reported, your reputation and everyone else’s reputation will be affected, The business will be at risk, and the risk and harm of the contaminated foods will be much greater when people have already consumed the food matter.
Always learn what you are dealing with. Please do not slack off…
I have a asthma attack knees i can not stand the long of my legs i get a pain in on my knee star hurting
I found this video EXTREMELY useful, as I am creating an E-Portfolio and these 6 videos are simply clear and well put together
#VeryGoodJob
Every Food handler must know the basic food safety measures.
Food safety is good. I am a Culinary Graduate of May 22, 2019 @ ECC city campus Culinary program. I love what I do and do what I love.
that video they are not using hand gloves if u are handling food u should ware ppe.
chef have mustache, he did not use mask and he using cloth for cleaning table, it is not allowed use cloth in the kitchen, should be use tissue paper or paper towel.
https://youtu.be/L3fjWQ78Yp4
Food safety management training for hotels
Actually this Video is Good.
But they should Include the most Important things when you enter the Store.First wash your hands after you start your Duty.
This is what i observed of this Video.
lovely..thanks.i do love cooking and lovely care safe hygiene
indian food hygiene in singapore https://youtu.be/SBRn1fYtzLY
i don’t get whats bad about holding ice with hands aslong as you wash your hands it should be fine
Nope they forgot a few things especially tie her hair back!!!!!
This is great information and it helps to ensure food safety, and that is why we have decided to share great content in our channel, subscribe to learn more about and support us educate more people on food safety.
and Ladies you may have too tie your hair up…sexist. Where are the hair nets? however is always important to keep your learning refreshed.
Hi my dear, thanks for this very informative video. Can we have the slides?
Did anyone read the warning just befor 0:08… Just wounderin does YouTube count ��
Your explanation is very good can I contact with you directly
Didn’t wash her hands before starting the shift, rubbing nose with gloves on touching food then shaking the lady hands, after rubbing her nose repeatedly ��No non slip shoes, no hair net
2020? anyone? also this video link sent me to what old youtube looked like and the NOSTALGIA is amazing
Fuck off!Had an Indian women from Liverpool. She gave me hell!Guess what? I snicked to her house 4 kids!The worst house ever saw!So!You bust my balls!When your house is a pigsty!Fuck off! Indian English arse lockers!Because that’s what they ‘re!
Weres your hair nets’ washing hands was all wrong,eating well�� working,throwing g food on floor! Put ur uniform on!proper shoes! Jewelry,ur just fired����
Need to wash water and soap dry on toilet paper on the pants if you touch your face are your noes and your hair need to wash hand water and soap dryer
I’ve been a chef for over 20 years and she forgot an integral part of working in a kitchen.
She didn’t put the radio on!!
How Come Most Of Them Make Mistakes Especially When Most People Use Bare Hands when Turning The Water on and off after washing hands instead of Paper towel
Do I need permission to use your video for my business? Please reply.
Dis is important topic for health and food safety in our life
She should be wearing shoes covers before entering the work place as well ��
hi guys help me i don`t understand the hazard analysis critical control points what is that????
i`m a dishwasher
i read the paper but i don`tunderstand this
hazard analysis critical control point in or food production we strictly adhere to the food safety standards and systems by incorporating the international code of practices in all our food processes.. from sourcing the food preparation and up to point of consumption of our food products
give me a best answer
Great video, but please, either lower the music or film without it. Thank you.
Amazing and very useful for me at my work…please upload more about food hygiene…thanks
Please more videos about food safety like further one for example (storage, probe temperature, update record and sanitizer) how to do and how much use it. By the way in this lots of helpful information thank you so much.
I NEVER wash my hands after using the bathroom to save time!
Everything thing was perfect but video they don’t follow the color cutting board properly
This is a best experience for all Food Producing organisations. Safe Food Culture is guarantee of future Strong Health.
She opened the restroom door with a towel then discard it but she touched the door again?!! �� 7:03
Great job, I learned plenty, you kept me interested and even entertained, fairly amazing considering it is about food safety. THANK YOU!
Thank you kind sire, job well done on the explanations, very informative and easy to understand. kudos!
To download this vid you can get for free from my website http://www.foodandbeveragetrainer.com. go to the free training page
2:30 the guy can’t read Illness correctly but he said “Innless!”
Thank you! For the video this video is important for us in this time!
It should be a no brainer to:
1. WASH YOUR HANDS WHEN YOU ARRIVE!
2. DON’T GO TO WORK IF YOU’RE SICK!
3. CHANGE GLOVES EVERY TIME AFTER CHANGING JOBS!
4. WASH HANDS EVERY TIME YOU CHANGE GLOVES!
5. WASH HANDS AFTER USING RESTROOM!
6. WHEN HANDLING RAW MEAT, SANITIZE SANITIZE SANITIZE!!!!!!!! AND, YES, CHANGE GLOVES BEFORE AND AFTER!
7. DONT WIPE YOUR FACE WITH GLOVED HANDS! IF YOU DO, CHANGE THE GLOVES!!!
8. IF YOU SHAKE SOMEONE’S HAND, MAKE SURE YOU’RE NOT WEARING DIRTY GLOVES! IT’S BETTER TO SHAKE THEIR HANDS WITHOUT GLOVES AT ALL!
9. DON’T PEEL ONIONS OVER A CUTTING BOARD! EVEN IF IT’S CLEAN!
10. ALWAYS. WASH. YOUR. HANDS!!!!!!!!!!!
I love the video but the clips r running too fast to read on time
#foodhygiene training now available on Youtube #hygienetips
i just come
here to these type of things to slate. ahahah he says move rendered products out of a pan to avoid danger zone well its got to cool down beyond that level anyway dickhead. but putting cooked food in small container (tray near cool conditions) ideally straight into blast chiller avoids much bacteria growth. ignore this 62 degree shit thats danger zone again!!!!!! always cooked or raw reheat above 82 im flagging this video as its out dates new laws apply you’ll end up killing someone serving at this knowledge. another point do fucking not ever store cooked and raw side by side on the same side cooked on top raw at the bottom fml!!
Nice mera channel visit karen health ke liye best knowledge he
THE CHEF IS NOT USING HAND GLOVES
REALLY A GOOD EDUCATION FROM YOUR SIDE
hi there is a bit confusion regarding storage process in fridge,why the salads stored below the raw meat or poultry,while its ready to eat food.
Nice article. here are the details tips of Important Steps Of Kitchen Hygiene: https://homeforrelax.com/important-steps-of-kitchen-hygiene/
this is a great video! Covers LOADS of stuff!!! THanks very much!
i learned that food can go bad by bad pest control by not cokking right and refreezing
very help full video for first bigginer chef course…thank you very much
For activity six the mistake was that the raw meat and vegetables-are mixed so that will cause cross contamination
Good now to present to our students while they are at home due to Corona virus, thank you!
if i try to answer your last question in your video its the mixing raw foods together can cause food contamination coz meat has its own bacteria and other vegetables has its own bacteria so its important to separate the raw foods.
thank you for all information. can i copy your materi????? coz very good for me. thank you very much
Interesting. This course is basically the same as that provided by the MAPAQ certification program for food handlers.
first the thing before you tech people to about hygine wear your gloves when you cut vegteble
first tell to them wear a gloves when your opretaion time you are a big fucker making a video food safty and they cuting onion with out gloves how come
This video is very interesting for me because I am a hotel management student.
Please can we make a collaboration with each other.I want to get exposed to different people in my channel. I teach about food safety.kindly reply me
This guy isn’t English. Welcome to progressive Britain, full of illegal immigration.
I’m going for a food handler certification thing next week. I work as a dishwasher. How am I supposed to know any of this?!
Who needs this? Anybody would do this. More important is our poisioned food using international standards like Codex Alimentraius: 5th GcMAF Conference 2017 Moscow Scott Tipps National Health Federation https://www.youtube.com/watch?v=8NlC7XMKojo&t=980s
Dude the music is too loud hard for me to concentrate. But great video tho.
surprised���� food inspector without hair net inside the kitchen
mmm that food inspector is something else he have to put a hairnet
Lets understand:
Importance of quality and food safety standards
How to plan something from the standard’s requirement
difference between standard, legal requirement, customer requirement and company’s own requirement.
In a video you will find complete details with practical discussion of the Food Safety Team.
Please subscribe to my channel on youtube:
https://youtu.be/l0Ya4EY8Y5A
#Food, #FoodSafety, #HACCP, #BRC #IFS, #ISO9001, #GMP, #PDCA, #Plan, #standard, #compliance, #FSMS, #FSSC
Food Safety Department Toll Free No. | Kerala ഫുഡ് സേഫ്റ്റിയുമായി ബന്ധപ്പെട്ട പരാതികൾക്ക് വിളിക്കു https://youtu.be/nGcH5HLgVgE
You actually can have a drinks in the kitchen with only one exception what ever cup ur drinking from it must have a sealed lid with handle and a straw just dont put in area where food is prep cooked or stored
Wtf!!!!!!!
At 0:55 she sneezed on her hands but never changed the gloves.
Then she goes and shakes ling lings hand and the germs are now on LING LINGS hand
AND THEN SHE GOES AND TOUCHES FRICKEN MEATTTT
ARE YOU DUMB LIKE SERIOUS YOU JUST GOT LING LING SICK
I can’t believe my eyes. Are you sure this video is about food hygen? All Chefs have beard and moustache.!!!
watching the tap being on blast the whole time katy washed her hands made me so mad
white cutting board for diary product only.green cutting board for vegitables and fruits,blue for seafood,brown for cooked food,yellow for poultry.thank you
This is really a very nice informative video.Whether this can be helpful for COVID 19 prevention.
before you teach to us you should be wear the caps and make sure
Not used handgloves at cutting vegetables n handling cooked food also. That guy wearing thread in hand. Not wear head cap at services.
Very helpful video and we are waiting level 2.
But i would like reminder you that you forgetten very important thing which is there is no color coding of cutting board to reduce cross contamination.
music in the background is really annoying……cant concentrate.
Food inspector where he from as my experience once he inter the kitchen he need to wear the hairnets he don’t no the even basic things
More people who sound like they came here on a flotting boat i swear they are multiplying
Why are you wasting so many gloves? Maybe the food is “better”, but is environment?
For sanitation and hygienic home contact us at http://www.hansithapestcontrol.com
best pest control services
I’m chef from Accra Ghana if someone need my services call or wthsup (+233) 578632178 for more information…..
I went to Wendy’s I noticed that the workers were not wearing gloves when they were handling food that is gross and totally disgusting!
this was shown by our teacher for our TLE subject…i didnt copy notes and the important details from the video thats why im here to watch this.thank you so much for the informative video.
The poster shown at 1:30 is actually a free poster available from foodtemperature.com.au.
The Video is very informative. Great contribution and awareness for food safety requirements. The food handlers shown with moustache, is it acceptable?
Why is the Chef at the start not wearing a net over his massive hairy moustache?
how come your website calls it self pace but you still make me wait for the 5th grade reading speed btw not my youtube account
and answer for the picture can be the cross contamination,like raw food,ready to eat food are kept all together
lovely..thanks.i do love cooking and lovely care safe hygiene
Good attempt, but it would be more accurate if you do not mix up the SAFE and QUALITY terms. Please understand that SAFE and QUALITY are not the same, they are completely different.
OMG this video gives me bad Anxiety and I do not have anxiety, lol Good video:)
TWO FULL MINUTES into this video and not one single piece of ACTUAL INFORMATION. Apparently, you don’t have a lot of respect for people’s time. Goodbye
Very good introductory video
white cutting board for diary product only.green cutting board for vegetables and fruits,blue for seafood,brown for cooked food,yellow for poultry.thank you,but only white board is used
Contamination of food by the government remains a constant concern.
Guess the employees didn’t watch this video??
Inspectors specifically noted employees splashing dirty water on to
ready-to-eat vegetables while washing their hands, condensation dripping
into barrels of egg salad and onto food preparation surfaces while
employees were chopping vegetables there, and over-spray from a bottle of
ammonium-based sanitizer landing on an open colander of salad leafy
greens.
The Whole Foods facility also lacked hand adequate washing facilities
and inspectors found an unmarked drum of chemicals in the vegetable
prep area.
Whole Foods continued to operate the North Atlantic kitchen until
earlier this month. It is scheduled to permanently close in March.
I recommend this app https://play.google.com/store/apps/details?id=mgs.calculadordecloro&hl=en. This application is to calculate chlorine. Very useful in disinfection processes
i did not see any colour code cutting bord.only white cutting board is using for all types of raw foiod.