COURSE OVERVIEW

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 food safety and hygiene. It covers the awareness of food safety and the common food borne pathogens; the relationship between germs and food borne illness; the critical control points – from purchasing through handling leftovers; the importance of personal hygiene in food preparation and food handling; and the food borne illness and who is at risk.
During this interactive course, participants will learn how does food become hazardous; the importance of microorganisms and the greatest threat to food safety; the conditions that encourage bacteria growth and common food borne pathogens; the safe food handling and precautions against food poisoning; and the critical control points and personal hygiene for food handling.