Benefit of training:
1. reducing the risk of food poisoning. Food can become contaminated by improper storage, cross contamination, undercooking and person-to-person contact.
2. cutting down on waste.
3. improvements in behaviours.
4. employees will gain a better understanding and appreciation of their job.
• training schedule: by request
• duration: 3 days
• training method: classroom
Course outline (basic):
1. meaning & application of food handling
2. food handling guidelines
3. food poisoning causation & effect
4. good personal hygiene
5. appropriate causation and effect
Advanced:-
1. topics on basic levels
2. hazard control in food handling
3. receiving, storage and delivering of food
4. food transportation
5. food borne pathogens
6. kitchen safety
