All food handlers from various food businesses and departments (receiving, kitchen, stewarding, storage and service).
The training will cover the following:
The four hazards (chemical, physical, biological and allergenic) related to food safety throughout all processes and their control.
What are the safe storage, thawing, cooking, cooling, reheating and serving temperatures?
What are the appropriate procedures for cleaning and disinfection of equipment, surfaces and utensils?
How to control contamination, multiplication and survival of bacteria and microorganisms that cause food poisoning
The difference between food poisoning and food borne illness
• Introduction to food safety.
• Microbiological hazards.
• Food poisoning and its control.
• Contamination hazards and controls.
• HACCP from purchase to service.
• Personal hygiene.
• Food premises and equipments.
• Food pests and control.
• Cleaning and disinfection.
For Registration Please contact us at: firstname.lastname@example.org or call us at +962 6 554 9139 Fax: +962 6 554 9138.