Advanced Food Safety & Hygiene
0.00 EGP
Food safety is of paramount importance to businesses of any size which handle food. Through this course the student can learn the systems and procedures necessary to maintain a top quality food business.
From correct staff hygiene practices to maintaining a stringent pest prevention system, this course will ensure that the learner has the knowledge necessary to manage a hygienic food service operation.
The student is first introduced food safety topics such as water quality, pest control measures, food service accidents and incident management.
By the end of the course all trainees should be able to:
-
- Define the terms: food hygiene, food safety, contamination, high risk food, microorganism,
pathogen, food poisoning, gastroenteritis, healthy carrier, convalescent carrier, case,
incubation/onset period, and allergic responses to food and toxins. - Explain in detail the moral, legal and financial benefits of high standards of food hygiene.
- Explain that food poisoning may be caused by the ingestion of poisonous plants and fish, and food contaminated by:
• bacteria and/or their toxins
• chemicals including metals
• viruses
• mycotoxins - Explain the reasons for seasonal variations in reported cases of food poisoning.
- Describe the foods most commonly involved in outbreaks of food poisoning, and those
foods rarely involved in outbreaks of food poisoning. - Describe the role of the HSE Officer, Food Safety Officers, Food Examiner, Doctors, Medics
and the Public Health Specialists in food poisoning investigations.
- Define the terms: food hygiene, food safety, contamination, high risk food, microorganism,
Introduction to Personal Hygiene and Water Quality
- Personal Hygiene
- Water Quality
Introduction to Control Measures
- Pest Control
- Food Contamination Control
Control of Food Hazards and Incident Management
- Control of Food Hazard in General
- Control of Food Hazard Specific
- Incident Management
Food Safety – First & Second Assessment
Personal Cleanliness and Health
- Introduction to personal cleanliness
- Personal Cleanliness guidlines
- Guidline for Manual Cleaning
- Correctly Sanitaizing Dishware
Sanitary Food Handling
- Receiving Food
- Storing Food
- Preparing Foods
- Sanitation Procedures
Importance of Food Safety
- Food poisoning, causes and prevention
- Causes of Unsafe Food
- Cross contamination
- Illnesses which may affect Food Safety
Hygienic Premises and Equipment
- Pest Control
- Avoiding unhygienic practices
- Maintaining hygienic staff facilities & Equipment
- Food safety signage
- Keeping work areas clean
- Inspection Process
This course is suited for Doctors / Nurses, Campboss, and catering staff.
- Classroom lectures
Core Certificate for each attendee
The remaining days to start course
This course has passed
Has Sold