Module 3: Food safety and quality assurance of food items Previous Module All Modules Next Module Course Content Expand All Lessons Module overview Sample Lesson Aim and Learning objectives Sample Lesson Module navigation guide Sample Lesson Unit 1: Regulations on distribution/provision 12 Topics | 1 Quiz Expand Unit 1: Regulations on distribution/provision Lesson Content 0% Complete 0/12 Steps Topic 1.1: What types of vehicles are used to transport food? Topic 1.2: Food transportation Topic 1.3: Food storage room Topic 1.4: Food storage and dispensing Topic 1.5: The temperature range for storing specific food groups Topic 1.6: Food storage time Topic 1.7: Procedures related to food quality control after delivery Topic 1.8: Food quality assessment after delivery Topic 1.9: Implications of breaking the cold chain Topic 1.10: Who is responsible for improper transportation of food products? Activities Activities Unit 1 References Unit 2: Visual and tactile, odour examination of foods upon arrival 5 Topics | 1 Quiz Expand Unit 2: Visual and tactile, odour examination of foods upon arrival Lesson Content 0% Complete 0/5 Steps Topic 2.1: Food quality markers Topic 2.2: How to visually assess food quality Topic 2.3: How to recognise spoiled food? Activities Activities Unit 2 References Unit 3: Familiarity with Use by date and Best Before date 5 Topics | 1 Quiz Expand Unit 3: Familiarity with Use by date and Best Before date Lesson Content 0% Complete 0/5 Steps Topic 3.1: The difference between the Best Before and the Expiration date Topic 3.2: How to correctly interpret dates on food packaging Topic 3.3: How to deal with products whose Best Before date or Expiration date has passed Activities Activities Unit 3 References Unit 4: Food safety during meal preparation 8 Topics | 1 Quiz Expand Unit 4: Food safety during meal preparation Lesson Content 0% Complete 0/8 Steps Topic 4.1: Introduction Topic 4.2: What are the basic rules of hygiene during food preparation Topic 4.3: How to avoid cross-contamination Topic 4.4: How to store food in a safe manner Topic 4.5: How to properly wash and disinfect kitchen utensils Topic 4.6: Food Safety System Activities Activities Unit 4 References Evaluation questionnaire 1 Quiz Expand Evaluation questionnaire Lesson Content Evaluation questionnaire for Module 3
