Food Safety Course in Bannu

Course Outline

The “Basic Food Handling Course” (awareness) will provide you with an introduction to food

safety, the legislation, and how to identify, control or eliminate and report food hazards in the

workplace.

Objectives

Food Safety refers to handling, preparing and storing food in a way to best reduce the risk of

individuals becoming sick from foodborne illnesses. Food safety is a global concern that covers a

variety of different areas of everyday life.

The principles of food safety aim to prevent food from becoming contaminated and causing food

poisoning. This is achieved through a variety of different avenues, some of which are:

Properly cleaning and sanitising all surfaces, equipment and utensils

Maintaining a high level of personal hygiene, especially hand-washing

Storing, chilling and heating food correctly with regards to temperature, environment and

equipment

Implementing effective pest control

Comprehending food allergies, food poisoning and food intolerance

The objective of this course is to provide learners with the knowledge and

skills of food safety and food hygiene necessary to work within a catering

establishment and to ensure that the premises complies with food safety

regulations in the country where the business is situated.

The purpose of this condensed training course is give staff a knowledge, skills and competence in

HACCP Food Safety and good hygiene practice and incorporates Food Information Regulation.History

and basic sciences that support food safety; Food borne diseases, including surveillance and

investigation; Food – borne hazards, including microbiological and chemical agents; Substances

added to food, both directly and indirectly; Food technologies, including the latest

developments; Food COMMODITIES, including their potential hazards and controls; Food safety

management systems, including their elements and the roles of stakeholders. The Encyclopedia

provides a platform for experts from the field of food safety and related fields, such as

nutrition, food science and technology and environment to share and learn from state-of-the art

expertise with the rest of the food safety community.

Food Safety Topics Covered

Introduction to Food Safety Management

Developing HACCP based system

Principle of safe food storage

Review of food safety

Development of HACCP based procedure

Evaluating HACCP procedure.

Workplace and personal hygiene and product safety

Hazard analysis critical control point (HACCP) food safety management systems.

Course Learning Outcomes

1. Explain various types of food contamination and factors that contribute to foodborne illness

2. Identify the characteristics of potentially hazardous foods

3. Describe the dangers of foodborne illness

4. Identify the high risk population

5. Demonstrate the ability to explore and apply proper food handling techniques that will

eliminate possible foodborne illness.

6. Demonstrate correct procedures for receiving, preparing, serving and storing food products

7. Identify food handler health problems that are a possible threat to food safety

8. Demonstrate proper personal hygiene procedures with regard to food handling

9. Demonstrate the ability to discuss the importance of food safety training in the workplace.