Basic Food Hygiene.

This course gives your staff a general understanding of how to handle food/fresh produce and the associated risks in the pack house.

Objectives:
To develop knowledge, basic awareness and the basic principles of food handling and hygiene.

Course Duration:  1 day.
Course Outline:

  • Course introduction and objectives.
  • Terms and definitions used in Food Hygiene.
  • Introduction to managing Food Safety.
  • Prevention of microbiological cross contamination in foods.
  • Prevention of physical and chemical cross contamination in Foods.
  • Personnel Hygiene rules
  • Course evaluation.
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