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

 

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