Genius Training Academy

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