Basic Food Safety Course

Course Objective:
The objective of this course is to provide participants with fundamental knowledge of food safety, enabling them to handle food in a safe and hygienic manner.

Course Aims and Learning Outcomes:
Upon completion of this course, participants will be able to:

- Define food hygiene.
- Identify the responsibilities of a food worker.
- Recognize common food poisoning bacteria and the conditions required for bacterial growth.
- Understand the significance of cleaning and adhere to cleaning schedules.
- Comprehend the importance of personal hygiene.
- Identify signs of pest infestation and apply appropriate measures.

Course Content:
1. Introduction to food hygiene.
2. Reasons for practicing food hygiene.
3. Legal responsibilities of food workers.
4. Personal hygiene.
5. Cleaning procedures and schedules.
6. Managing pest infestations.

Training Methods:
This course is conducted through classroom-based presentations.

Intended Audience:
This course is suitable for individuals working in food preparation, storage, or management roles. According to current food safety regulations, it is mandatory for these individuals to receive appropriate training in basic food safety and hygiene.

Assessment and Certification:
To obtain certification for this course, learners must successfully complete both the theoretical and practical components.

Additional Information:
- Maximum of 12 learners per session.
- Duration: 3 hours.
- A Certificate of Attendance will be provided to learners who successfully complete the course. The certification is valid for 3 years.