BASIC FOOD HYGIENE TRAINING

TRAINING


→ The basic food hygiene training is a computer based Power Point presentation with set in videos.
→ It takes six to eight hours duration; which includes two coffee breaks (15 minutes), a lunch break (30 minutes) and Examination hour (30 minutes).
→ The maximum number of attendees should not exceed 25 nos. in each session.
→ End of the session, the course material handouts are distributed to all attendees.
→ GHP QUALITY CONSULTANTS is guaranteed the value for money.

COURSE CURRICULUM
INTRODUCTION
→ Introduction about food hygiene
→ What is food poisoning
→ Relation between food hygiene and food poisoning
→ Cause of food poisoning
→ Incidence of food poisoning
→ Relation between food hygiene and food poisoning
→ Management role of food hygiene in avoiding food poisoning
→ Good food hygiene benefits

MICROBIOLOGY
→ What is Bacteria
→ Pathogenic and non pathogenic Bacteria
→ Bacterial multiplication
→ Factors influencing Bacterial multiplication
→ Spore formation
→ Toxin production
→ Microbes in food
→ Other micro-organisms (Viruses, Yeasts, molds and parasites )

FOOD POISONING AND FOOD BORNE ILLNESS
→ What is food poisoning and food-borne illness’
→ Bacterial Intoxication
→ Bacterial Infections
→ Chemical Food-borne Illnesses
→ Parasites
→ Viruses


FOOD CONTAMINATION AND ITS PRVENTION
→ What is contamination and Cross-contamination
→ Contamination by micro-organisms
→ Vehicles and Routes of Bacterial contamination
→ Physical Contamination
→ Chemical Contamination
→ Control measures for preventing chemical, physical and biological contamination.
→ The role of temperature control

THE STORAGE AND TEMPRATURE CONTROL OF FOOD
→ Correct storage of food items
→ Dry, Chill and Frozen Storages
→ Food Temperature control (Receiving, Handling and storage, Thawing, Cooking, Cooling, Re-heating, Hot / Cold holding, Service / Display / Transportation )

PURCHASE TO SERVICE
→ Possible hazards and the controls measures for all stages of food handling (purchase, receiving, storage, thawing, preparation, cooking, cooling, reheating and service)
→ Inspection or delivery checks
→ Hygienic food handling

FOOD SPOILAGE AND PREVENTION
→ Signs and symptoms of food spoilage and how it can be prevented
→ Food preservation methods (Temperature controls, dehydration / moisture control, use of chemicals and use of physical methods)

PERSONAL HYGIENE
→ Employee health
→ Hygiene and Personal cleanliness
→ Hand washing and Sanitizing
→ Disease control
→ Education and Training
→ Supervision

PEST CONTROL
→ The basics of Pest Control
→ Signs of pest infestation
→ Preventing entry of Rodents and Insects
→ Disease control
→ Reasons for Pest Control
→ Systematic prevention of pests’ entry.

EQUIPMENTS AND UTENSILS FOR FOOD HANDLING
→ The equipment design and construction
→ Equipment cleaning and sanitation procedures

PRINCIPLES OF CLEANING AND SANITIZING
→ Detergents (Alkaline, Acid detergents)
→ Sanitizers (chemical sanitizer, recommended concentrations and contact time)
→ The importance Cleaning and Sanitizing
→ Acceptable methods of cleaning and sanitizing




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