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Aim: to provide staff with
working knowledge of food hygiene, the production of safe food, how to
identify potential risks and what action to take to eliminate these
risks.
Course Content:
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Bacteriology
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Food poisoning and related
diseases,
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Food contamination,
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Food storage,
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Preservation and temperature
control,
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Disinfecting and cleaning,
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Personal hygiene,
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Government guidelines,
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Supervisory management,
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Designing and constructing food
premises and equipment.
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