What are the Goals?
consumers from illness & harm. Explain
the need forfood poisoning prevention
factors affecting food poisoning.
procedures for preserving food
personal hygiene / good house keeping.
Who is this Training Course for?
Operation, HSE, and HR Managers. Supervisors and Engineers
How will this Training Course be Presented?
lectures, Power Points, Slides, Videos and practical demonstrations
Food can be contaminated by:
Natural toxins, Foreign matter,
To Prevent Food Poison:
Ø Keep hands and nails
Ø Keep the kitchen
Ø Handle food safely.
Ø Cook high-risk foods
Ø Keep hot food hot and
cold food cold.
such as viruses and bacteria are the most common causes of food poisoning.
Of Spoilage: Covering food
Cleanliness, Temperature, Moisture levels
in avoiding food poisoning:
eating, Preparing or Handling food
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
handling rubbish, after touching animals
handling chemicals (e.g. cleaning products).WASH HANDS THOROUGHLY WITH WARM WATER AND SOAP.
On successful completion of this training
course, Certificate will be awarded to