Module 12 | Practical Skills in Food Establishments

Описание: Module 12 focuses on essential practical food safety skills that every food handler must perform correctly in real food establishments.

This video demonstrates step-by-step practical skills that inspectors expect food handlers to know and apply, including handwashing, glove use, temperature measurement, food receiving, stock rotation, storage, vegetable washing, thawing, and cleaning & disinfecting methods.

This module is highly critical for inspections and the Baladiya Food Safety Exam (KSA) because it tests what you DO, not just what you know.

You will learn:

Correct handwashing technique and common mistakes

Proper glove wearing and removal

Accurate food temperature measurement

Safe food receiving and rejection decisions

FIFO stock rotation and labeling

Dry, refrigerated, and frozen food storage practices

Vegetable washing and disinfecting steps

Safe thawing and defrosting methods

Surface cleaning and disinfecting (4-stage & 6-stage methods)

Utensil and equipment cleaning (three-sink & two-sink methods)

This module is essential for food handlers, kitchen staff, cleaners, supervisors, and anyone working directly with food.

00:00 Introduction to Practical Skills in Food Establishments
00:16 What is this Module About?
00:42 Handwashing
01:59 Glove Wearing and Removal Skill
03:34 Food Temperature Measurement Skill
05:13 Food Receiving Skill Overview
07:07 Stock Rotation Skill (FIFO)
08:42 Dry Food Storage Skill
10:05 Refrigerated Food Storage Skill
11:49 Vegetable Washing and Disinfecting Skill
13:42 Frozen Food Thawing and Defrosting Skill
15:40 Surface Cleaning Six-Stage Cleaning and Disinfecting Method
17:00 Four-Stage Cleaning and Disinfecting Method
19:51 Utensil and Equipment Cleaning (Three-Sink and Two-Sink)
21:20 Module Recap

📥 Download Course Resources

Access official course materials here:
👉 https://www.globalfsms.com/LMS/FOOD%2...

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