Course Objectives:
At the end of the course, participants will able to:
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Understand the importance of food safety and knowledge of the systems
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Deliver quality food safety to customers
Who Should Attend?
Anyone working in a food manufacturing setting where food is being prepared, cooked and handled.
Course Outline:
INTRODUCTION TO FOOD SAFETY
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Participants should understand the terminology used in food safety and should be able to understand the consequences of poor food hygiene.
THE LAW
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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
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Participants should understand concept of food hazards and the risk of food poisoning.
TEMPERATURE CONTROLS
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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
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Participants should understand the importance of high temperature in the supply of safe food.
FOOD HANDLERS
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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
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Participants should understand the importance of utilizing appropriate storage conditions for different types of food
CLEANING
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Participants should understand the importance of cleaning in food manufacturing plants
FOOD PREMISES AND EQUIPMENT
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Participants should recognize the need for high standards for structure and equipment to promote good hygiene in food manufacturing plants.
Course Fees:
this rate includes participant’s manual, Hands-Outs, buffet lunch, coffee/tea on arrival, morning & afternoon of each day.
Course Methodology:
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Based on case studies (30%); Techniques (30%); Concepts (10%) and Role Play (30%)
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Pre-test and Pro-test
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Variety of Learning Methods
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Lectures
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Case Studies and Self Questionaires
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Small Group Work
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Discussion
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Presentation
Course Timings:
Daily Course Timings:
08:30 - 08:50 Morning Coffee / Tea
08:50 - 10:20 First Session
10:20 –10:40 Coffee / Tea / Snacks
10:40 - 12:20 Second Session
12:20 - 12:40 Coffee / Tea / Snacks
12:40 - 14:30 Last Session |
