About Course
Course Description
| Gain foundational knowledge on food safety principles and hygiene practices, equipping you to identify risks, implement preventative measures, and ensure the safety of food supplies and consumers. |
Certification
Participants will receive a certificate of completion/ competence
Learning Objectives
| Examine the principles of food safety and hygiene, including the identification of potential hazards, proper handling procedures, and the importance of maintaining cleanliness throughout the food production and distribution process. |
| Investigate common foodborne diseases, their causative agents, transmission routes, and symptoms, enabling participants to recognise and mitigate risks associated with foodborne illnesses effectively. |
| Explore best practices in food safety and hygiene, including sanitation protocols, temperature control, storage guidelines, and personal hygiene practices, to ensure the production and consumption of safe and wholesome food. |
| Develop the skills necessary to assess food safety challenges in diverse settings, such as food production facilities, restaurants, and community kitchens, and implement appropriate control measures to prevent foodborne illnesses and ensure compliance with food safety regulations. |
| Gain proficiency in designing and delivering effective train-the-trainer programmes focused on food safety and hygiene, including curriculum development, instructional methods, assessment strategies, and facilitation techniques, to empower individuals to disseminate knowledge and promote best practices within their organisations and communities. |
Who is this Course for
Environmental Health Practitioners in all spheres of government and the private sector
Student Ratings & Reviews
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