Food Safety Hygiene Course Objective:
The Food Safety Hygiene course aims to provide participants with a comprehensive understanding of the principles and practices necessary to ensure the safety and hygiene of food throughout the entire food handling process. Food Safety Hygiene course focuses on the identification and control of food safety hazards, compliance with regulations, and the implementation of best practices in the food industry.
Who Should Attend?
Food Safety Hygiene course is essential for individuals involved in the food industry, including::
✓ Food Handlers and Servers
✓ Chefs and Cooks
✓ Kitchen Staff
✓ Restaurant and Catering Managers
✓ Food Production Workers
✓ Quality Control Personnel
✓ Health and Safety Officers in the Food Industry
Prerequisite:
There are no specific prerequisites for Food Safety Hygiene course. Participants are expected to have a basic understanding of food handling and hygiene practices.
Topics Covered:
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- Define organism
- Know the history of food safety
- Different epidemiology
- Know the ways of bacteria transmission
- Know different kinds of bacteria and food borne illnesses
- Know different kinds of bacteria prevention and control
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- Organisms
- Shigella
- Salmonella
- History
- Epidemiology
- The branch of medicine which deals with the incidence, distribution, and possible control of diseases and other factors relating to health.
- Transmission
- Oral route
- Contamination varies
- Organism, reservoir, handling/processing, cross-contamination
- Human reservoir
- Norwalk-like virus – Norovirus infection is characterized by nausea, forceful vomiting, watery diarrhea, and abdominal pain, and in some cases, loss of taste. General lethargy, weakness, muscle aches, headache, and low-grade fever may occur., Campylobacter, Shigella
- Animal reservoir
- Campylobacter, Salmonella, E. coli 0157:H7, Listeria, and Toxoplasma
- Pathogens
- Salmonella
- Shigella
- Cryptosporidium
- E. coli 0157
- Yersinia
- Listeria
- Vibrio
- Cyclospora
- Prevention and Control
- Hazard Analysis Critical Control Point
- To monitor and control production processes
- Identify food safety hazards and critical control points
- Production, processing and marketing
- Establish limits
- Monitor
- Applied to meat, poultry, and egg
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- ANSI Z390.1
- API RP 49
- API RP 55
- Breathing Apparatus(SCBA)
- Air Purifying Respirators
- Supplied Air Respirator
- Closed Circuit SCBA
- Limitations
- Storage
- Emergency Response
- Inhalation Exposure
- Dermal/Eye Exposure
- Well site Safety
- Planning
- Daily Checking/Monitoring
- Special Precautions
✓ Section I: Introduction to Health & Safety
✓ Section II: Basic terminologies in Health and Safety
✓ Section III: International Legislation and Standards
✓ Section IV: H2S Formation
✓ Section V: H2S Locations
✓ Section VI: Properties and Characteristics
✓ Section VII: Exposure Limits
✓ Section VIII: Work Procedures and Practices
✓ Section IX: Contingency Plans and Detection Equipment
✓ Section X: Personal Protective Equipment
✓ Section XI:
✓ Section XII:
✓ Section XIII:
Certification:
Participants who successfully complete the course and assessments will receive a certification indicating their proficiency in understanding and applying COSHH Training principles. This certification demonstrates the participant’s ability to contribute to a safe and healthy working environment in compliance with COSHH Training regulations.
Upcoming Batch / Course Calendar:
| Course Name | Course Duration | New Batch Start Dates |
|---|---|---|
| Food Safety Hygiene | 3 Hours | As Per The Requirements |