Food Handling

Objective

·        To provide awareness and increase understanding among food handlers regarding the basic of food safety and food hygiene

·        Practice Safe Kitchens

·        Enhance Quality Standards in Food handling

·        Insights into FSMS

·        Ensure Customer Satisfaction

·        Insight into Pandemic Management

Methodology

·        Lecture

·        Observation

·        Discussion

·        Practical

·        Roleplay

·        Quiz

Contents Description

·        Basic of food safety and food hygiene

·        Importance of personal hygiene and good food handling practices

·        Prevention of food contamination and food poisoning

·        Critical factors of food poisoning

·        Food Hygiene Regulation 2009

·        Knowledge of safe food handling

·        Proper steps of food waste disposal

·        Correct steps of cleaning of utensil

·        Pandemic Management

·        To know How of Task Management

Course Outline

·        Identify food hazards that may affect the health and safety of people

·        Demonstrate how to remove or minimise food hazards in workplace.

·        Explain the reporting procedure for food hazards in workplace.

·        Awareness and increase understanding among food handlers regarding the basic of food safety and food hygiene based on Food Hygiene Regulation 2009.

·        Awareness on the importance of personal hygiene and good food handling practices.

·        Correct steps of cleaning of utensil and proper steps of food waste disposal.

·        International and national criteria for food hygiene · 

·        Causes of food poisoning and food borne infections · 

·        Investigation and control of food poisoning outbreaks · 

·        Different methods of food processing ·

·        Effects of processing and storage on food quality ·  

·        Hygiene practice during processing, packaging and storage ·  

·        Principles underlying food preservation ·  

·        Basic concepts of food hygiene

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