Course Details

This intermediate training course is designed for those working in all food businesses and managerial level, including hygiene supervisors, Quality Controllers chefs in catering companies, Hotels, Restaurants food retails and food processing managers, and anyone who needs a broad understanding of food hygiene as part of his work.

This program includes:

• Introduction to food / Water Hygiene
• Bacteriology
• How Bacteria grow
• Food Poisoning
• Causes of Food Poisoning
• Food borne diseases
• Methods of protecting food / water from contamination
• Food Storage
• Temperature Control
• Food spoilage & food preservation
• Personal hygiene (best practices)
• Cleaning & disinfecting
• Design and Construction of Food / Water premises and equipment
• Pest Control
• Summary, discussion and exam