Food Safety and Hygiene for Food Handler

Overview

Course Lecture

Lectures in this course. Full lessons unlock after you subscribe.

1. 1 Module 1- Introduction to Lean Methodology
2. 2 Module 2- Core Principles of Lean
3. 3 Module 3- Define Value
4. 4 Module 4- Map the Value Stream_Current Process ( Part 1 )
5. 5 Module 5- Map the Value Stream_Current Process ( Part 2 )
6. 6 Module 6- Map the Value Stream_Current Process ( Part 3 )
7. 7 Module 7- Reduce Wasteful Steps and Increase Flow ( Part 1 )
8. 8 Module 8- Reduce Wasteful Steps and Increase Flow ( Part 2 )
9. 9 Module 9- Reduce Wasteful Steps and Increase Flow ( Part 3 )
10. 10 Module 10- Reduce Wasteful Steps and Increase Flow ( Part 4 )
11. 11 Module 11- Reduce Wasteful Steps and Increase Flow ( Part 5 )
12. 12 Module 12- Use A Pull System And Build In Quality ( Part 1 )
13. 13 Module 13- Use A Pull System And Build In Quality ( Part 2 )
14. 14 Module 14- Use A Pull System And Build In Quality ( Part 3 )
15. 15 Module 15- Use A Pull System And Build In Quality ( Part 4 )
16. 16 Module 16- Use A Pull System And Build In Quality ( Part 5 )
17. 17 Module 17- Use A Pull System And Build In Quality ( Part 6 )
18. 18 Module 18- Implement With A Standard Process And Improve Again ( Part 1 )
19. 19 Module 19- Implement With A Standard Process And Improve Again ( Part 2 )
20. 20 Module 20- Implement With A Standard Process And Improve Again ( Part 3 )
21. 21 Module 21- Implement With A Standard Process And Improve Again ( Part 4 )