دبلوم متقدم فى سلامة الغذاء

01- المصطلحات الاساسية بسلامة الغذاء ج1

07:11

02- المصطلحات الاساسية بسلامة الغذاء ج2

07:11

03- المصطلحات الاساسية بسلامة الغذاء ج3

10:25

04- المصطلحات الاساسية بسلامة الغذاء ج4

15:18

05- المصطلحات الاساسية بسلامة الغذاء ج5

05:10

06- تعريف ومصطلحات HACCP ج1

10:17

07- تعريف ومصطلحات HACCP ج2

10:28

08- تعريف ومصطلحات HACCP ج3

10:04

09- تحليل المخاطر

08:00

10- انواع الملوثات الغذائية ج1

11:21

11- انواع الملوثات الغذائية ج2

09:53

12- انواع الملوثات الغذائية ج3

10:06

1- التقييم الداخلى ومنظمة الايزو

09:12

2- معايير الايزو العالمية

07:13

3- الطريق للاعتماد

16:46

4- جوائز الجودة العالمية

08:31

Lec 1 Introduction

06:12

Lec 2 Food Contamination

04:54

Lec 3 High Risk Food

04:09

Lec 4 Physical Hazard

05:03

Lec 5 Physical Hazard Part 2

03:31

Lec 6 Chemical Hazard

04:35

Lec 7 Chemical Hazard Part 2

03:07

Lec 8 Biological Hazard

05:55

Lec 9 Radiological Hazard

04:42

Lec 10 Risk Group

01:50

Lec 11 Food Poisoning Chain

03:06

Lec 12 Module 1 Quiz

01:33

Lec 13 Bacterial Structure and Types

04:23

Lec 14 Bacterial Spores

04:05

Lec 15 Bacteria Multiplication

04:47

Lec 16 Bacteria Growth Curve

04:02

Lec 17 Bacteria Toxin

04:23

Lec 18 Exercise

01:09

Lec 19 Food Poisoning

06:42

Lec 20 Food Poisoning Part 2

03:45

Lec 21 Prevention of Food Poisoning

03:54

Lec 22 Exercise

01:14

Lec 23 Bacterial Dangerous Zone

05:37

Lec 24 Exercise

00:36

Lec 25 Food Spoilage

05:37

Lec 26 Exercise

00:40

Lec 27 Sources Of Contamination From Persons

05:18

Lec 28 How To Wash Your Hand

03:57

Lec 29 Required Properties Of Protective Clothing

03:10

Lec 30 Reportable Diseases

02:55

Lec 31 Exercise

00:42

Lec 32 Terms and Definitions

03:01

Lec 33 Disinfection Process

04:54

Lec 34 Cleaning Steps

04:39

Lec 35 Exercise

00:55

Lec 36 Integrated Pest Management

03:48

Lec 37 Effective Pest Management

03:11

Lec 38 Selection Of Contractor

02:10

Lec 39 Effectiveness Of Pest Control

02:33

Lec 40 Exercise

00:57

Lec 41 General Principles Of Premises Design

05:40

Lec 42 Exercise

00:39

Lec 43 Food Safety Culture

04:01

Lec 44 Culture Tools

03:28

Lec 45 Team Working

02:44

Lec 46 Exercise

01:28

Lec 47 Conclusion

02:17

01- مفتش اغذية بالموانئ ج1

12:08

02- مفتش اغذية بالموانئ ج2

15:24

03- مفتش اغذية بالموانئ ج3

18:22

04- مفتش اغذية بالموانئ ج4

16:13

01- What is meant by HACCP system

14:19

02- HACCP (GMP)

07:49

03- HACCP (GHP)

05:12

04- Personal health considerations P1

06:20

05- Personal health considerations P2

10:14

06- Personal health considerations P3

09:08

07- Pest control

07:47

08- Hazard analysis and critical control points

10:48

09- Definition of the product and the purpose of its use

12:38

10- Flow diagram

05:17

11- What is meant by HACCP system

13:05

12- Critical control points

08:02

13- Establish critical limits

07:32

14- Monitoring

07:05

15- Corrective actions

14:26

16- Documentations and record keeping

08:47

01- Introduction to food safety P1

07:53

02- Introduction to food safety P2

06:34

03- Terms and definitions P1

10:44

04- Terms and definitions P2

08:17

05- Terms and definitions P3

06:43

06- FSMS Background

09:10

07- ISO 22000 Family

10:56

08- Types of food safety hazards

05:47

09- Hazard control plan requirements P1

09:19

10- Hazard control plan requirements P2

06:20

11- Hazard control plan requirements P3

07:04

12- Hazard control plan requirements P4

09:05

13- Hazard control plan requirements P5

09:02

14- Hazard control plan requirements P6

09:23

15- Hazard control plan requirements P7

08:54

16- Hazard control plan requirements P8

09:28

17- Hazard control plan requirements P9

12:59

18- Operation

13:06

19- FSMS Risk assessment P1

09:22

20- FSMS Risk assessment P2

07:58

21- Leadership

10:54

22- Support P1

09:34

23- Support P2

10:40

24- Support P3

16:13

25- Performance evaluation P1

11:50

26- Performance evaluation P2

12:37

27- Continual improvement P1

06:04

28- Continual improvement P2

08:45

29- PDCA Cycle

06:10

30- The End

02:19