Objective:

• To provide an understanding of the principles of food safety, and how to apply this knowledge to control hazards and prevent food poisoning.

Who Should Attend:

• Production site Technical and Quality Personnel ,
• Hazard and Risk Management Team
• Quality, Technical Managers and Supervisors
• Consultants
• All Food handlers, store men and counter staff who are directly involved in handling food.

Contents:

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

Structure:

Tutorials, Discussions, Workshops, Quiz and Certificate