Food Safety Recurrent

Course Objectives

  • 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 Hygiene

Target Audience

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


Basic Food Safety - Details

Evaluation Mean(s)

Workshop Activities

Course Code
1 Day
Price [EGP] : 600.00 - For Egyptians Price [USD] : 100.00 - For Non Egyptians
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Course Schedule

This Course is Member of

Food Safety Courses