FOOD SAFETY AND HYGIENE
FOOD SAFETY AND HYGIENE
OVERVIEW:
This course will introduce the biological and chemical hazard in food that result from improper processing, packaging, handling and storage; cleaning of food plant equipment and facilities including characteristics of soil on equipment surfaces, cleaning compounds, clean in place, clean out of place, sanitizers and their characteristics, food composition of certain hazardous food, commodities storing , food quality and deterioration, food intoxication, food poisoning and all food borne illness.
COURSE AIM:
❖ To integrate concepts of food processing sanitation and safety operations and understand their
role in processing of food.
❖ To gain the ability to think critically about problems and issues in food processing.
❖ To gain an appreciation for how the food processing industry’s role in society.
❖ Gain an understanding of food hygiene, sanitation, and safety during food processing unit
operations.
❖ Food borne illness and route of infection.
❖ Management Control Techniques.
FOOD SAFETY AND HYGIENE : COURSE DETAILS
| COURSE DURATION | LANGUAGE | CERTIFICATE VALIDITY |
|---|---|---|
| 1 days | English Hindi Urdu | Life time |
COURSE OBJECTIVES :
Food Safety & Hygiene training course enables employees who handle food to gain a firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved. They will have the confidence and expertise to deliver quality food safely to customers.
COURSE OUTLINE :
Food Hazards and Food Poisoning
This part is all about the different ways food can become contaminated and looks at ways ofeliminating or reducing the dangers. It includes food pests, food preservation, labeling and stock rotation.
Personal Hygiene
People are one of the most serious hazards in the food industry because people carry bacteria. This section is all about good personal hygiene, looking at washing hands, what you wear and what you should do if you’re ill and your illness could be passed onto others through food. A stepby step guide shows you exactly how you should wash your hands.
The 4 C’s of Food Safety
This section covers the 4 C’s – Cleanliness, Cross-contamination, Chilling and Cooking. It includes temperature checking, dealing with food waste, food packaging, defrosting, and reheating foods.
Procedures and Premises
Food businesses need to be able to show what they do to ensure food is safe to eat and have this written down. In this section we look at how you do this. We also look at record keeping, inspections and particular requirements for food premises.
COURSE SKILL SETS :
Skill sets are based on basic training in the following subjects.
Employees could have basic English speaking & understanding language.
No specific technical skills required for this course.
METHODS OF DELIVERY :
Theory Session (Classroom)
INSTRUCTOR DETAILS :
E Growth always provide experienced trainers with required qualifications to deliver the requested course as we never compromise with the quality of training course. Our trainers are having vast experience of delivering health and safety training and they are well educated to handle all types of audience. E Growth main aim is 100% customer satisfactory.
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At our institution, we are dedicated to providing you with an exceptional experience that goes beyond your expectations. When you choose to join us, you’re not just enrolling in a program or service; you’re becoming a part of a community that is committed to your success and well-being.
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