In this fun and animated course, you will learn about food borne illness, how to prevent it and how to train employees in food sanitation. It is imperative that everyone in your organization from the owner, to the manager to all your employees learn the basic food safety practices for preparing and serving food. you will gain basic understanding on how to analyze and control potential hazards in your process to ensure safe food handling from farm to fork and stable to table. This course will provide you with the tools needed to go back to your facility and build your HACCP (Hazard Analysis and Critical Control Points) plan into your food safety program, better understand the prerequisite programs and HACCP principles. The aim of this course is to find out how to maintain the safety and security of the food available for consumption by knowing the nature of the food and its components, the changes that occur to it and how to protect it from undesirable changes in order to reach safe healthy food on the basis of applied scientific health.
What Is The Training Course Methodology?
This training course methodology depends on enabling participants to interact and exchange experiences, explore their competencies and achieve their career aspirations, using forward-thinking training arts, such as theoretical lectures and/or open discussion to exchange opinions and experiences, scenarios, innovative thinking brainstorming. Participants will receive an agenda including training material as a reference, in addition to some extra notes and booklets.
Who Should Attend This Training Course?
This training course is suitable for all employees in the field of food safety and security and those responsible for quality control in the food industry.
What Is The Training Course Objectives?
Increase understanding of food issues faced in disasters
Increase understanding of the role of environmental health practitioners in addressing food safety issues
Be able to identify key response partners
Increase understanding of the basic elements of food safety
Practice and demonstrate basic skills for assessing food safety
Identify key messages for the public, industry, and response partners
What Is The Training Course Curriculum?
Introduction to Basic Terminologies
Major ingredients (Carbohydrate - fat - protein)
Minor ingredients (Mineral salts - fibers - vitamins)
Changes in food
Case study (I)
Biological: By (bacteria - yeast - fungi)
Enzyme: By enzymes that analyze the major components of food
Chemotherapy: By interactions in food
Infestation of insects and rodents
Natural by drying food through loss of moisture
Case study (II)
Environmental pollution to food safety (Air - water - agricultural - thermal - radiation - pesticides)
Food borne diseases and how to avoid infection
Case study (III)
Basics of Food Conservation
Analysis of samples during food processing (cooking phase)
Analysis of samples before direct food delivery (final stage)
Evaluation of food safety: (Natural - chemical - sensory - microbial - vital)
Case study (IV)
Handling Health Conditions and Consumption of Food
Storage of raw materials and processed foods
Food security and safety guidelines
Fresh food: (Vegetables - fruits - meat - fish - poultry - oils and fats - milk)