Good Hygiene Practices

Introduction

This training course is designed to guide the participants  through principles, requirements and practices and implementation of Good Hygiene practices in HORECA and food industry sector.

Course Objective

·         Understand the Good Hygiene practices

·         Awareness of Food safety and Food Suitability to consumer

·         Understand the importance of personnel hygiene and GHP

·         Understanding the Schedule Food Safety and Good Hygiene practices

·         Understanding the Implementation of GHP in specific areas

·         Understanding Auditing and Documentation of GHP

  Course content

·         Introduction GHP

·         How GHP and food safety linked

·         Areas under  GHP and implementation

·         GHP in HORECA and in Food industry

·         GHP audits and documentation

Who should attend?

·         Supervisors, executive from Food and Food related companies

·         Fresh graduates of Culinary and Food technologist

·         Food Quality and Safety officer//manager

·         QHSE officer/manager

·         Food handlers of HORECA  and food industry sectors

·         Professional and managerial levels who have role to play in production areas.

Training material

·         This training is based on both theory and practical approach

·         Lecture session are illustrated with practical questions and answer

·         Practical exercise include activity and discussion

·         Practice test and certification Exam

End of the course

After completion of course students must under taken the exam, once exam is passed it is considered as end of the Course.