Course Description

This practical and highly-interactive course includes real-life case studies and exercises where participants will be engaged in a series of interactive small groups and class workshops Safe food is food that is free of contaminants. Food safety involves all the measures necessary to ensure the safety and wholesomeness of food at all stages from receipt of raw materials to sale to the customer. This course is designed to provide a broad understanding of the principles of food hygiene and food safety systems and how to make the best use of them in terms of food handling. It will equip participants with the ability to develop, implement, and manage effective food safety management system. The course will cover hazards to food safety; the factors affecting food-borne illness; food safety regulations; food purchasing, receiving and storage; food preparing, holding, serving, reheating and facility plan. This course formulates a key pillar in the capacity building of food handlers to learn about food safety matters (i.e. statuses in force, food business operator responsibility, role of food inspector, food borne diseases and cross contamination, safe food handling methods, food establishment good hygienic & manufacturing practices and, in advanced phases, food safety systems).

TRAINING METHODOLOGY

This interactive training course includes the following training methodologies:

30 % Lectures
20 % Workshops & Work Presentations
20 % Case Studies & Practical Exercises
30 % Videos, Software & Simulators

In an unlikely event, the course instructor may modify the above training methodology for technical reasons.

VIRTUAL TRAINING (IF APPLICABLE)

If this course is delivered online as a Virtual Training, the following limitations will be applicable:

Certificates	:	Only soft copy certificates will be issued
Training Materials	:	Only soft copy materials will be issued
Training Methodology	:	80% theory, 20% practical
Training Program	:	4 hours per day, from 09:30 to 13:30