FOOD SAFETY, HYGIENE AND SANITATION
Food hygiene constitutes a basic necessity of Good Manufacturing/Agricultural Practices and the development of Hazard Analysis Critical Control Point (HACCP), as well being as a component of all bench marked food safety standards. Government, industry and consumers all play a role in safe sanitation and food hygiene practices.
Food sanitation is more than just cleanliness. It includes all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
Personal hygiene and cleanliness of the facilities and equipment also contribute to food safety.
The training will cover the following areas:
FOOD SAFETY & HYGIENE:
Food safety & hygiene legislation
Food borne illnesses
Dangers of food borne illness
Types of food contaminants (Physical, Chemical and Biological)
Main causes of food borne illness
Potentially hazardous foods
Hygienic premises and equipment
Understanding microorganisms (Bacteria, Virus, Parasites and Fungi)
Preventing of food borne illnesses
Principles of Hazard Analysis and Critical Control Points (HACCP) System
Training’s target audience:
Internal Auditors, HACCP Team Leaders, Quality Managers, Technical Managers, Consultants and Food Safety System Implementers.