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Food Safety Management Training (Basic/Intermediate/Advanced Level)

Basic Food Hygiene Trainingtraining_images_food_safety01

Course Objective:

The aim of the course is to develop knowledge about principles and practices of food hygiene in food processing environment, hotels and catering to ensure compliance with local legal food safety requirements.

Contents:

  • General Introduction to food safety.
  • Bacteria and Food Poisoning.
  • Prevention of contamination and Food Poisoning.
  • Personal health and hygiene.
  • Cleaning and disinfection.
  • Safe handling and storage of food.
  • Pest Awareness.
  • HACCP

Basic Food Hygiene Training – Level 2

Course Objective:image hand wash

The aim of the course is to develop knowledge about principles and practices of food hygiene in food processing environment, hotels and catering to ensure compliance with local legal food safety requirements.

Contents:

  • General Introduction to food safety.
  • Bacteria and Food Poisoning.
  • Prevention of contamination and Food Poisoning.
  • Personal health and hygiene.
  • Cleaning and disinfection.
  • Safe handling and storage of food.
  • Pest Awareness.
  • HACCP

Advanced Health & Safety Training – Level 3images food safety

Course Objective:

This training course is aimed for team leaders, supervisors, safety officers, safety engineers, and owners of small business…etc. This will provide the participants a detailed understanding on occupational health and safety re-quirements up to the level for implementing them in the respective company and covers a defined syllabus and is assessed by objective, short and detailed type tests.

Contents:

  • Terms and definitions related to Occupational Health and Safety.
  • Hazard identification.
  • Risk assessment.
  • Basic occupational health and safety principles and practices (operational control) – personal protection equipment (PPE), manual handling, working with electricity, working at heights, working underground … etc.
  • Scaffolding
  • Setting Health and Safety policies and programs
  • Emergency preparedness & response – fire, accident … etc.
  • Incident / Accident investigation and reporting.
  • Environmental monitoring, audit review and documentation.
  • Corrective / Preventive action.
  • Legal and regulatory requirements.

Advanced Food Hygiene Training – Level 4food_safety_training

Course Objective:

The aim of this course is to understand the Management in Food Safety and Hygiene & develop knowledge to give training to other staffs. Mainly in hotels, catering and food processing environment. The trainees will be able to implement Food Hygiene/ HACCP system, determine good practice and design an improvement plan in the food business.

Contents:

  • General Introduction.
  • Bacteria and Food Poisoning.
  • Food contamination and its prevention.
  • Purchase and delivery.
  • Personal health and hygiene.
  • Food Preservation.
  • Food storage and temperature control.
  • Design and construction of food premises and equipment.
  • HACCP
  • Management Control techniques
  • Training and education
  • Pest control, Cleaning and disinfections