Food Safety and Hygiene Workshop Has Ended
Food safety is a scientific discipline, describing handling, preparation, and storage of food in ways that prevent food-borne illness. In addition to all the food hygienic conditions and measures necessary to ensure the safety of food from production to consumption.
You will learn:-
- Food safety terms commonly used when discussing industry practice.
- Public health legislation.
- Avoidance of risk factors associated with foodborne diseases.
- Know about practical activities to prevent and control hazards.
- How to safely handle food in terms of receiving, storing, preparing, preparing and cooking.
- Understand how to prevent food-borne illness and the impact of this from a personal and a legal responsibility.
- to keep surfaces and equipment hygienically clean Understand their role in the supervision of food handlers when it comes to food safety and hygiene.
- Be able to define food safety hazards, hygiene risks and understand how they may be prevented and controlled.
- Microbial contaminants (pathogens transmitted through food and microbes that cause food spoilage) in terms of (their types, source, factors affecting their growth in foods, how to avoid their transfer to food, and how to detect them in different foods).
- Fundamental about ISO 22000.