 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

1. Introduction
 Introduction about food hygiene
 What is food poisoning
 Relation between food hygiene and food poisoning
 Cause of food poisoning
 Incidence of food poisoning
 Management role of food hygiene in avoiding food poisoning
 Good food hygiene benefits

2. 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 )

3. Food poisoning and food-borne illness
 What is food poisoning and food-borne illness’
 Symptoms of food poisoning
 Bacterial Intoxication
 Bacterial Infections
 Chemical Food-borne Illnesses
 Parasites
 Viruses

4. Food Contamination and its Prevention
 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

5. The Storage and Temperature 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 )

6. Purchase to service
 Possible hazards and the controls measures for all stages of food handling (purchase, receiving, storage, thawing, preparation, preparation, cooking, cooling, reheating and service)
 Inspection or delivery checks
 Hygienic food handling

7. Food spoilage and preservation
 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)

8. Personal hygiene
 Employee health
 Hygiene and Personal cleanliness
 Hand washing and Sanitizing
 Disease control
 Education and Training
 Supervision

9. Pest Control
 The basics of Pest Control
 Signs of pest infestation
 Preventing entry of Rodents and Insects
 Reasons for Pest Control
 Systematic prevention of pests’ entry.

10. Equipment and Utensils for food handling
 The equipment design and construction
 Equipment cleaning and sanitation procedures

11. 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