
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