Protect
consumers from illness & harm. Explain
the need forfood poisoning prevention
Identify
factors affecting food poisoning.
Describe
procedures for preserving food
Develop
personal hygiene / good house keeping.
Who is this Training Course for?
General,
Operation, HSE, and HR Managers. Supervisors and Engineers
Training
Methods
How will this Training Course be Presented?
Through
lectures, Power Points, Slides, Videos and practical demonstrations
Daily Agenda
DAY 1.
Food can be contaminated by:
Chemicals,
Natural toxins, Foreign matter,
Organisms.
Strategies
To Prevent Food Poison:
ØKeep hands and nails
clean
ØKeep the kitchen
clean
ØHandle food safely.
ØCook high-risk foods
thoroughly
ØKeep hot food hot and
cold food cold.
Micro-organisms
such as viruses and bacteria are the most common causes of food poisoning.
DAY 2.
Prevention
Of Spoilage: Covering food
Cleanliness, Temperature, Moisture levels
Length
of time.
Steps
in avoiding food poisoning:
Before
eating, Preparing or Handling food
Between
handling raw meat, Poultry and seafood, and handling cooked food or food that
will be eaten raw, After coughing and sneezing, using a handkerchief etcafter
going to the toilet
After
handling rubbish, after touching animals
After
handling chemicals (e.g. cleaning products).WASH HANDS THOROUGHLY WITH WARM WATER AND SOAP.
Awarded Certificate
On successful completion of this training
course, Certificate will be awarded to
the delegates
