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. This course is designed to provide participants with a detailed and up-to-date overview of the companies that supply foodservice operators are called foodservice distributors. foodservice distributors sell goods like small wares (kitchen utensils) and foods. Some companies manufacture products in both consumer and foodservice versions. the consumer version usually comes in individual-sized packages with elaborate label design for retail sale. the foodservice version is packaged in a much larger industrial size and often lacks the colorful label designs of the consumer version. During this interactive course, participants will learn the role of the public health inspector including the legislation; safe food handling practices and recognize foodborne illnesses; the role of the public health inspector including the legislation; the hazard analysis critical control point (HACCP); proper sanitation, pest control and carryout emergency response.

link to course overview PDF

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