Food Safety Recurrent

Level: Recurrent - Duration: 6 Hrs.

Target Population:

• Food Handlers
• Quality and Safety Specialists
• Quality and Safety Auditors
• Inspectors

Prerequisites: Basic Food Safety - Details

Evaluation Means: Workshop Activities

Course Objectives

By the end of this Course participants will be able to :

• Define the terms food safety, food poisoning, foodborne illness, contamination, and hazard
• State common causes of biological, physical chemical and allergies contamination and their effect on health.
• State the factors that influence the multiplication of food poisoning bacteria.
• Name some common food poisoning bacteria and their likely sources.
• Explain the use of a documented food safety management system.
• Understand the reasons for the separation of raw and ready-to-eat foods in storage.
• Explain the importance of correct handling, preparation, cooling and processing of food.
• Understand the role of cleaning and sanitizing in preventing food contamination.

Course Contents

Module 1: Introduction to Food Safety

• Introduction to Food Safety
• Legislation and Legal Requirements
• The Updates of Food Safety Requirements

Module 2: Food Hazards

• Microbiological Hazards
• Chemical Hazards
• Physical Hazards
• Allergies Hazards

Module 3: Good Handling Practices

• Receiving
• Storage(Dry, Chilling and freezing)
• Preparation
  • Defrosting
  • Vegetables and Fruits Sanitizing Cooking
  • Rabid Cooling
  • Holding
• Meals Assembly
• Dispatching

Module 4: Cleaning and Sanitation

• The Concept of Cleaning
• Sanitizing Procedure
• Personal Hygien