Basic Food Safety

Level: Initial - Duration: 18 Hrs.

Target Population:

• Food Handlers
• Food quality controller

Evaluation Means: Written Exam

Course Objectives 

To improve the food handlers' proficiency concerning safe preparation and handling of food. The course introduces important information about food-borne illness, receiving and storing food, preparing food, serving food, cleaning and sanitizing. It delivers introductory educational workshops to help workers implementing Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP) systems.

Course Contents

Module (1):Introduction To  Food Safety

• Food Safety training importance
• What is  foodsafety?
• Why we Study Food Safety?
• The Cause of Food Contamination
• How to prevent Physical Contamination?
• How to prevent Chemical Contamination?
• How to prevent  Allergen Contamination?
• How to prevent Biological Contamination?
• Six conditions in which micro-organisms need to grow
• Temperature Dangerous Zone T.D.Z
• Potentially Hazardous Foods
• Food safety management requirements

Module (2): Good Personal Hygiene

• Importance of good personal hygiene
• Communicable diseases
• Factors That Affect Hygiene Practices
• Before you get to work
• Before starting the work
• How to wash hands
• When youshould wash hands?
• Why You should wear hair nets?
• Employee  habits and responsibilities

Module (3): Good Handling Practices

• Purchasing
• Receiving
• Storing
• Refrigerated storage
• Freezer storage
• Dry storage
• Preparation & Food Handling
• How to Prevent Cross Contamination
• Thawing
• Cooking
• Hot Holding
• Cold Holding
• Reheating
• Serving
• Checklists & Procedures

Exam