Basic
Food Safety & Hygiene
2-4 Days
About This Course
Safe food handling practices
Course Details
- • Duration: 2-4 Days
- • Mode:
- • Level: Basic
- • Prerequisites: No prior experience required
- • Certification:
Course Outline
Comprehensive training program
Introduction to Food Safety
Module - 0
Topics Covered:
- •Importance of food safety and hygiene
- •Legal responsibilities of food handlers
- •Overview of foodborne illnesses
- •Key regulations and international standards (e.g., HACCP)
- •Economic impact of food safety failures
Practical Exercises:
- ✓Food safety regulation review
- ✓Foodborne illness case studies
Food Hazards and Contamination
Module - 1
Topics Covered:
- •Types of contamination (biological, chemical, physical)
- •High-risk foods and spoilage
- •Cross-contamination and prevention strategies
- •Pest control basics
- •Allergen management
Practical Exercises:
- ✓Contamination source identification
- ✓Cross-contamination prevention planning
Personal Hygiene and Workplace Practices
Module - 2
Topics Covered:
- •Hand washing techniques and personal protective equipment (PPE)
- •Illness reporting and exclusion policies
- •Clean clothing and grooming standards
- •Staff training and supervision
- •Personal hygiene monitoring systems
Practical Exercises:
- ✓Proper handwashing demonstration
- ✓Personal hygiene checklist development
Food Handling and Storage
Module - 3
Topics Covered:
- •Safe food handling practices from receiving to serving
- •Temperature control: Danger zones and food thermometer use
- •Storage guidelines: FIFO, labeling, and segregation
- •Cleaning schedules and sanitization procedures
- •Cold chain management
Practical Exercises:
- ✓Temperature monitoring exercise
- ✓Storage system design
Cleaning, Disinfection & Waste Management
Module - 4
Topics Covered:
- •Cleaning vs. disinfection
- •Cleaning agents and proper use
- •Waste disposal practices
- •Cleaning schedules and documentation
- •Sanitizer effectiveness testing
Practical Exercises:
- ✓Cleaning procedure development
- ✓Sanitation schedule creation
HACCP and Food Safety Management
Module - 5
Topics Covered:
- •Introduction to HACCP principles
- •Setting up a basic food safety system
- •Record keeping and audits
- •Roles of supervisors and managers
- •Continuous improvement in food safety
Practical Exercises:
- ✓HACCP plan development
- ✓Food safety audit simulation
What You Gain
Who Should Attend
Food Handlers & Kitchen Staff
Restaurant & Catering Teams
Supervisors and Facility Managers
Bakers, Butchers, & Food Processors
School Canteen Operators
Food Production Workers
Hospitality Industry Staff
Anyone working in food retail
80,000
Duration:2-4 Days
Format:
Next Date:
Location:
Industry-recognized certification
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