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An ounce of prevention is worth a pound of cure. To develop and re-enforce knowledge of the basic principles of food safety and hygiene to food handlers who work in establishments such as; Hotels, Restaurants, Cafes, Bakeries, Takeaways, Guest Houses, Pubs, Schools, Canteens, Childcare centers, Butchery stores, Food selling stores and other.
This course also designed to provide appropriate level of training and certification as a demonstration of the preparedness of a food handler to meet the requirements of their daily role.
OBJECTIVE
Food safety law requires businesses to provide food handlers with food hygiene training which train them how to apply proper handling, storage and cleaning techniques. These kinds of good practices prevent customers from food poisoning and allergic reactions and minimize the food waste, and boost workplace efficiency.
Content
- Food – what can go wrong,
- Types of food poisoning,
- Food hygiene complaints,
- Food safety inspections,
- Food safety management,
- Food handling, good hygiene practices,
- Staff hygiene facilities and medical examinations,
- Temperature control, cleaning,
- Management check and other
Learning Outcomes
By the end of the Course period learners should be able to:
- Define Food Safety and Hygiene.
- Explain what usually goes wrong with food.
- Identify different types of Food poisoning.
- Apply their knowledge on food safety and hygiene.
- Demonstrate proper methods of food handling.
Pedagogy
Trainers will use up-to-date training techniques and a variety of training methods to give all participants the best opprtunities for learning including presentation/lectures, group discussion & discussions, individual assignments and quizzes.
Who should atttend
- Hotels
- Restaurants
- Cafes
- Bakeries
- Takeaways
- Guest Houses
- Pubs
- Schools
- Canteens
- Childcare centers
- Butchery stores
- Food selling stores personnel etc.