Food safety generally describes methods of food processing and storage by means of means that help prevent the spread of epidemics and diseases. This requires many activities and systems that must be followed in order to avoid any potential risk factor for food poisoning. In order to solve the problem of food safety, Food safety is of paramount importance in the health of the individual and society alike. It is therefore necessary to provide healthy and safe food that meets the criteria, regulations, conditions and points to be taken during all food preparation processes, from planting or manufacturing raw materials Purchase, distribution and subsequent preparation in a manner that includes control of the overall quality systems of food and ensure the absence of pollutants and risks of all kinds and varieties.
Health and food inspectors are typically employed by health departments, factories and other agencies. You may have the job title of food inspector, food safety manager, food plant manager, health inspector, or food and drug inspector. In general, you will be responsible for ensuring that the food that reaches the masses meets the proper standards from production to presentation. Depending on your individual position, you may also be concerned with environmental conditions, water quality or diseases.
Objectives and target group
Who should attend?
Quality and Environmental Engineers.
Food safety inspectors
Physicians concerned with food safety systems
Food quality monitors
Food factory officials.
Managers and supervisors in all types of catering establishments, including restaurants, hotels, cafes, bars, fast-food outlets, takeaways, mobile food trucks, kitchens, hospitals, schools and colleges.
How attendees will benefit?
After completion of the program, delegates will be able to:
Understand why food hygiene and safety practices are essential for all food handlers in a catering environment.
Have awareness of the relevant food safety legislation and how it can be complied with.
Understand the different ways in which food can be contaminated and how these risks can be effectively controlled.
Have knowledge of the way that bacteria can affect food and make it unfit for consumption, plus know how to control the risk.
Be able to state the safe temperatures for cooking, chilling and freezing food and understand how to take temperature readings.
Understand the importance of cleaning schedules, managing waste and pest control.
Know what the law requires in regards to personal hygiene when working in a catering premises.
Understand the basics of implementing a HACCP food safety management system and recognise the tools that can be used to do so.
Introduction to food safety
Introduction to Supervising Food Safety
Contamination hazards and control
Non-Bacterial Food Poisoning
Design, construction and use of food premises and equipment
Cleaning and disinfection
Checking, Verifying and Recording Temperatures
Waste, Cleaning and Disinfection
HACCP and food safety management systems
Food Safety Management Tools
Control measures from purchase to service
Food Safety legislation and enforcement
What's on a Manufactured Food Label
The role When there is a Food-borne Outbreak
Note / Price varies according to the selected city
Members NO. : 1
Members NO. : 2 - 3
Members NO. : + 3
Training course in the basics and principles of health management in hospitals and medical centers in general