About course
Program Description:
Food and beverage organizations face high risks of foodborne illness, food poisoning, allergies, and other related health hazards stemming from the production, handling, and other activities involving food and beverages.
Therefore, this sector has a responsibility to protect consumer health and safety. By adhering to established food safety guidelines and providing appropriate certification and training, you can achieve these goals.
This course will introduce you to the field of food safety and highlight the responsibilities of everyone involved in food storage, preparation, processing, packaging, and handling. You will also understand the importance of maintaining good practices in food production.
Program Objectives:
To familiarize trainees with the key concepts of food quality and safety.
To familiarize trainees with the most significant food hazards.
To familiarize trainees with the main causes of food poisoning.
To familiarize trainees with the most important temperatures related to food.
To familiarize trainees with the types of pathogens and their symptoms.
To familiarize trainees with allergens and how to control them within the facility.
To differentiate between cross-contamination and cross-contamination.
To understand the concepts of personal hygiene for workers.
To understand the concept of cleaning within food establishments.
To understand the pest control system within the establishment.
To understand the conditions for receiving food products.
To understand the standards for buildings and equipment.
Target Audience:
1- Workers in the food industry.
2- Quality and food safety officers in factories and food establishments.
3- Those wishing to develop their skills in the food field.
4- Students in food science fields.
