Food Safety Short Course

Week 1: Food Safety Fundamentals

1. Introduction to Food Safety
  – Importance of food safety
  – Foodborne illnesses and hazards
  – Food safety laws and regulations
2. Food Handling and Hygiene
  – Personal hygiene and cleanliness
  – Food handling and storage practices
  – Cleaning and sanitizing procedures
3. Food Safety Hazards
  – Biological hazards (bacteria, viruses, etc.)
  – Chemical hazards (pesticides, heavy metals, etc.)
  – Physical hazards (foreign objects, etc.)

Week 2: Food Safety Practices

1. Food Preparation and Cooking
  – Safe food preparation practices
  – Cooking and reheating procedures
  – Food temperature control
2. Food Storage and Transportation
  – Safe food storage practices
  – Refrigeration and freezing procedures
  – Food transportation and delivery
3. Pest Control and Waste Management
  – Pest control measures
  – Waste management and disposal
  – Environmental cleaning and maintenance

Week 3: Food Safety Management and Certification

1. Food Safety Management Systems
  – HACCP (Hazard Analysis and Critical Control Points)
  – ISO 22000 and other food safety standards
  – Food safety audits and inspections
2. Food Safety Training and Certification
  – Food safety training programs
  – Certification requirements (e.g. Food Handler’s Certificate)
  – Ongoing training and professional development
3. Case Study and Group Project
  – Real-life food safety scenarios
  – Group project: develop a food safety plan or audit report

Cost. K4500