Practicing Food Safety, Sanitation, and Hygiene 

Practicing Food Safety, Sanitation, and Hygiene at Home

Introduction to Practicing Food Safety, Sanitation, and Hygiene at Home

Course Information

Global Public Health

Risks of Foodborne Diseases

Common Causes of Major Foodborne Diseases Worldwide

Foodborne Disease Impact on Populations

Responsibility of Food Safety in Our Communities and Homes

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Classification of Foodborne Diseases

Causes of Food Infections

Defining Terms: Hazard, Risk, Contamination, Spoilage, Contaminants. and Pollutants

Differentiating Food Hygiene, Sanitation, and Safety

Objectives of Food Safety, Sanitation, and Hygiene and the Nature of Food

Food in Different States and Terms of Acceptability

Process of Food Spoilage

Factors Affecting Spoilage and Food Preservation

Mechanisms of Microbial and Chemical Contamination

Principles of Food Quality Standards and Labelling

Food Additives: Benefits and Risks

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Basics of Food Handling Hygiene

Food Sanitation in the Kitchen: Avoiding Contamination

Meat Preparation and Consumption

Fish Sourcing and Handling

Domestic Milk Sanitation Processes

Poultry Sanitation and Hygiene

Guidelines for Food Storage

Readying the Kitchen for Food Preparation

Guidelines on Food Consumption and Refrigeration

Application of Heat and Cooking as Food Preservation

Freezing and Refrigeration

Fermentation and Pickling: Controlling Microorganism Growth

Traditional Methods of Chemical Preservation

Waste Management and Kitchen Cleanup

WHO’s Five Keys to Food Safety

Knowledge Review