Basic Food Handling Training

Introduction

It is important to know and comply with hygiene rules during the handling of food, because this way we can guarantee food safety and prevent foodborne diseases. Most of the time, the food handler is the one who intervenes as the vehicle of transmission of these diseases, so it is important that we take into account the great role we play in prevention.

A food handler is anyone who, through their work activity, has direct contact with food during any of its phases until it reaches the final consumer. This includes: preparation, manufacture, processing, packaging, storage, transport, distribution, sale, supply and service.

This training course will enable you to perform food handling functions, and you should be responsible with this information, as the health of many consumers depends on you.

Covered Topics

1. ·         Introduction to Food Safety
2. ·         Food Poisoning
3. ·         Food Contamination
4. ·         Food Hygiene
5. ·         The Chain of Contamination
6. ·         Danger Zone of Temperature
7. ·         Prevention of Bacteria
8. ·         Methods of Preservation

Objectives

The aim of the course is to develop knowledge about principles and practices of food hygiene in food processing environment, hotels and catering to ensure compliance with local legal food safety requirements.

The food handling course will enable you to perform food handling functions, such as the different factors that can cause food alteration or contamination and the possible consequences they can have on the health of consumers (allergies, illnesses, etc.).

Who Should Attend

1. ·         All food handlers and staffs

2. ·         Sanitation Personnel

3. ·         Food Attendants

4. ·         Anyone working in a food manufacturing setting where food is being prepared, cooked and handled.

Learning Outcomes

1. ·         The principles to be followed to achieve correct food hygiene

2. ·         Type of contaminants and the hazards associated with them

3. ·         Differential types of bacteria

4. ·         Understand proper food storage

5. ·         Breaking of food poisoning chain

End of Course

After completion of the course, students must undertake the exam. Once the exam is passed, it is considered as end of course.