18-10-2020 - 22-10-2020	3300	Dubai

Course Objectives:

At the end of the course, participants will able to:

Who Should Attend?

Anyone working in a food manufacturing setting where food is being prepared, cooked and handled.

INTRODUCTION TO FOOD SAFETY

Participants should understand the terminology used in food safety and should be able to understand the consequences of poor food hygiene.

THE LAW

Participants should understand the laws that apply to the food businesses and food handlers and should be able to understand the consequences of non-compliance with the food safety laws.

FOOD SAFETY HAZARDS

Participants should understand concept of food hazards and the risk of food poisoning.

TEMPERATURE CONTROLS

Participants should understand how a reduction in temperature will minimize bacterial multiplication, and that high temperature treatments are required to destroy bacteria.

HEAT PROCESSING OF FOODS

Participants should understand the importance of high temperature in the supply of safe food.

FOOD HANDLERS

Participants should understand the importance of personal hygiene in food handling and the need for protective clothing during the process.

PRINCIPLES OF SAFE FOOD STORAGE

Participants should understand the importance of utilizing appropriate storage conditions for different types of food

CLEANING

Participants should understand the importance of cleaning in food manufacturing plants

FOOD PREMISES AND EQUIPMENT

Participants should recognize the need for high standards for structure and equipment to promote good hygiene in food manufacturing plants.

this rate includes participant’s manual, Hands-Outs, buffet lunch, coffee/tea on arrival, morning & afternoon of each day.

Based on case studies (30%); Techniques (30%); Concepts (10%) and Role Play (30%)
Pre-test and Pro-test
Variety of Learning Methods
Lectures
Case Studies and Self Questionaires
Small Group Work
Discussion
Presentation