By the end of this programme, participants will:
- Understand food safety principles and their importance in the catering industry.
- Comply with food safety laws and regulations, ensuring legal and health standards are met.
- Master personal hygiene practices to prevent contamination and ensure safe food handling.
- Identify and manage food safety hazards, including biological, chemical, and physical risks.
- Implement safe food handling, storage, and temperature control techniques.
- Develop a food safety culture within organizations, including staff training and ongoing compliance.
DAY 1
Introduction to Food Hygiene & Safety
- Overview of Bacteriology: Bacterial and Non-Bacterial Food Poisoning
- Understanding Food Poisoning and Foodborne Diseases
- Introduction to Risk Assessment in Food Safety
- Personal Hygiene Standards and Best Practices
- Key Food Safety Legislation and Compliance
- Practical Video: Food Safety in Action
DAY 2
Safe Handling & Storage Practices
- Understanding Physical Contamination of Food and How to Prevent It
- Proper Food Storage and Temperature Control
- Introduction to Food Safety Management Systems (FSMS)
- Practical Case Study: Real-Life Food Safety Challenges
- Educational Video on Food Safety Handling
DAY 3
Hazard Control & Food Safety Systems
- Hazard Analysis and Critical Control Points (HACCP) Projects
- Techniques for Effective Food Preservation
- Design and Construction of Safe Food Premises and Equipment
- Importance of Staff Training and Education in Food Safety
- Practical Case Study: Implementing Safety Protocols
DAY 4
Sanitation & Pest Control
- Effective Cleaning and Disinfection Techniques
- Pest Control and Prevention Strategies
- Educational Video: Hygiene in the Food Industry
- Management Control Techniques for Sustaining Food Safety
DAY 5
Final Assessment & Review
- Case Study / Practical Exercise: Food Safety Implementation
- Written Examination (2.5 hours)
- Review and Discussion of Key Course Concepts
- Developing a Personal Action Plan for Ongoing Food Safety Practices
