Introduction to food safety

1. The importance of food safety
2. Types of fish and how to understand the differences between them
3. How to check virtual fish
4. Losses resulting from an improper nutritional level
5. High and low risk foods
6. Fundamental differences between different types of fish and their impact on the examination

Methods of virtual examination and fraud detection of fresh and frozen fish

1. Fresh fish check 
2. Inspection of frozen fish
3. The multiplication and elimination of bacteria
4. Ostensibly spoilage of fish and methods of preservation
5. Factors necessary for the growth and reproduction of bacteria
6. Hazard range and food preservation
7. Signs of spoilage of fish and vegetables
8. Field training in the markets

Food poisoning and its prevention

1. Causes and types of food poisoning
2. The main types of food poisoning bacteria
3. Diseases transmitted by fish
4. Sources of bacteria that cause food poisoning
5. cross contamination
6. Investigation of poisoning cases

Pollution dangers and controls

1. The sources of food poisoning bacteria
2. Ways and means of pollution and ways to prevent it
3. Physical risks and ways to prevent them
4. Chemical hazards and ways to prevent them
5. Allergy risks and ways to prevent them.

Food safety system based on the application of the seven principles of HACCP

1. Prerequisites for the implementation of the HACCP PRPs
2. The benefits that accrue to the organization from the application of the HACCP system
3. The flow path of food operations according to the HACCP system
4. Explanation of the seven HACCP clauses

Personal cleanliness

1. Relevant laws
2. Training and its benefits and how to identify training needs TNA
3. Laws related to customer training
4. Correct hand washing methods to eliminate bacteria and prevent cross contamination
5. Exclusion Policy

Harmful food pests and their prevention

1. Common harmful foo d pests
2. Reasons for preventing harmful food pests
3. Evidence of harmful food pests
4. Environmental Protection
5. Physical and chemical protection.
6.  How would you rate the efficiency and effectiveness of pest control?

Hygiene and disinfection

1. Relevant laws
2. Cleaning hazards
3. Requirements for safe disinfection and sterilization
4. Six-stage cleansing
5. Three-stage disinfection and sterilization
6. Purge records

Blind corners in food safety

1. The importance of proper shopping for customers
2. Shopping Priorities
3. Method of choosing fish and vegetables and methods of preservation
4. Defrost frozen food