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.
Advanced Food Safety & Hygiene
0.00 EGP
- Description
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Description
By the end of the course all trainees should be able to:
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- 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
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