Basic Food Hygiene Training

OBJECTIVES

At the conclusion of this course delegates will be able to:

• Understand the purpose of a Good Hygiene Practices.

• Understand basic concepts of Best Hygiene Practices.

• Understand Reasons for Food poisoning.

• Understand and be able to explain the benefits of GoodHygiene Practices in accordance with Municipality requirements.

• Local Food Safety Legislations to ensure Good Hygienepractices.

• Understand the importance of temperature controls.

• Understand the Cost of poor hygiene.

• Understand the Benefits of Good Hygiene practices.

• Understand Ten reasons for Food Poisoning.

• Understand the Importance of pest control.

• Understand the importance of cleaning;

WHO THE COURSE IS FOR?

For all professionals who are involved in thefood business as food handlers/employees with direct contact with food like thechefs, cooks, storekeepers, drivers, service crew etc.

COURSE CONTENTS

It is ahighly interactive course that will involve the following areas

• Hygiene foundation

• Local legislation for food hygiene

• Hazards

• Safe & Danger zone temperatures

• Hazards-Microbiological, chemicals & physical• Cost of poorhygiene

• Benefits of Good Hygiene practices

• Food poisoning

• Food Poisoning bacteria & Food borne diseases

• Chain of infection

• Contaminations

• Personal Hygiene

• Refrigerator rules

• Temperature requirements- Cooking, cooling, blast chilling,reheating and cold /hot holding

• Rule for thawing poultry

• Cleaning & disinfection

• Pest control

• Ten main reasons for Food poisoning