Objective
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To provide awareness and increase understanding
among food handlers regarding the basic of food safety and food hygiene
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Practice Safe Kitchens
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Enhance Quality Standards in Food handling
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Insights into FSMS
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Ensure Customer Satisfaction
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Insight into Pandemic Management
Methodology
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Lecture
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Observation
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Discussion
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Practical
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Roleplay
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Quiz
Contents Description
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Basic of food safety and food hygiene
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Importance of personal hygiene and good food
handling practices
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Prevention of food contamination and food poisoning
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Critical factors of food poisoning
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Food Hygiene Regulation 2009
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Knowledge of safe food handling
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Proper steps of food waste disposal
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Correct steps of cleaning of utensil
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Pandemic Management
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To know How of Task Management
Course Outline
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Identify food hazards that may affect the health
and safety of people
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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
