• 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.

• 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 Hygiene

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

Basic Food Safety - Details

Workshop Activities