Learning outcomes:

At the end of this module, you will be able to:

·        Describe what food contamination is and the most common explanations for food contamination.

·        Identify ways in which food contamination can be prevented.

·        List the four critical steps of food production to reduce the risk of food contamination.

·        Discuss the main food-borne illnesses and how they may affect us. 

·        Explain the most common source of food-borne illnesses.

·        List some allergic reaction symptoms. 

·        Describe some of the responsibilities food handlers must implement.

Training Content (s):

Module-01:

·       Welcome & Introduction

·       Course objectives

·       Course importance

·       Legislations of food safety & food hygiene & its enforcement process

Brainstorming Session

·       Understanding Food Allergies & Intolerances

·       Food Intolerances & its legal & auditing aspects

Group Tasks

·       Food contamination & its legal & auditing features

·       Spoilage & its legal & auditing features

·       Reasons for Contamination & Spoilage

·       Prevention Measures @Prevention best practices

·       Controls @ Control Receiving

Group Discussion

·       Food borne illness

·       Vulnerable groups

·       Common types of Food Borne Illness

·       E-coli 0157

·       Norovirus

·       Allergens

·       Allergen Precautions

·       Allergic Reaction Symptoms

·       Food Intolerance

·       Keeping Bacteria at Bay

·       Food Law

·       The Food Chain flow chart

·       Responsibilities for controlling Food Safety & Food Hygiene

·       Staying safe & hygiene

1.     Temperature Control

2.     HACCP

3.     Environment Control

4.     Personnel Hygiene & development

5.     Due Diligence

6.     Record Keeping

Summary of Module-02

Module-02: HACCP

·       Introduction to HACCP

·       The 7 Principles of HACCP

·       Food Safety Hazards & Contamination

1.     Chemical hazards

2.     Physical hazards

3.     Microbiological

4.     Allergens

5.     Allergic Hazards

·       Controlling Bacterial Growth

1.     Bacterial Spores

2.     Bacterial Toxins

3.     Controlling Bacteria

4.     Cross Contamination

·       Color Coding

·       Temperature Control & Preservation & Storage

·       Ceiling/Freezing

·       Chemicals

·       Canning

·       Pasteurization

·       Sterilization

·       Drying

·       Air Removal

·       Storage

·       Delivery Protocol & Storage

·       Temperature

·       Serving

·       Personal Hygiene

·       Good Hygiene

Summary of Module-02

·       Closing the session

Who should attend:

·       Food Safety Professional

·       Compliance Professional

·       Food Manufacturers (Professional of Food Industries)

·       Food Grade Item Manufacturers (Professional of Printing & packaging Industries)

·       HR & Admin Professionals

·       Anyone who are interested to learn

Training Methods:

·       Slid Presentation

·       Group Discussion

·       Group Tasks

·       Brainstorming

Training Media: Online Virtual (Google Meet)

Summary of the Training:

·       4 Modules

·       6 Sessions

·       Certificate Course

·       4 Soft Modules shall provide

·       1 Soft copy Certificate shall provide