Available on request
It is absolutely necessary for any organization involved in the Catherine and food industry to provide safe food, reduce contamination and decrease the risk of illness. Understanding the Standard Operating Procedures (SOPs) involved in proper food hygiene and handling are necessary, in order to avoid food-borne infection, intoxication and poisoning.
This course provides the basic knowledge and skills required to identify contamination risks, understand poor handling habits, recognize bad hygiene practices, implement correct techniques to combat them, while introducing participants to the ISO 22000 international food safety standards, which they need to certify to, in order to remain competitive in a global environment.
For Whom: Kitchen Staff, Production Managers, Serving Staff, Production and Maintenance Managers, Stewarding Managers (hospitality), offshore rig and industrial Canteens and hotels.
*To teach participants how to recognise, avoid practices with potential for contamination and how to deal with intoxication and food poisoning, when it occurs
*To explain Standard Operating Procedures and institute food safety
*And introduce them to the international food safety standard ISO 22000
*Standard Operating Procedures
*Simple Food Safety Management
*International Food Safety Standard ISO 22000
*Manufacturing Food Safely, Hygiene and Food Safety
* The 7 HACCP Principles/rules
Faculty: Ofili M.I., (OGBS)