1. Training Objectives

This training aims to:

• Teach the fundamental concepts and principles of food safety.
• Provide practical knowledge and skills for ensuring food safety.
• Raise awareness about legal obligations and food-related hazards.
• Ensure the highest standards in food preparation, storage, handling, and service.
  
  

2. Target Audience

This training is designed for:

• Individuals new to food safety.
• School and university staff handling food.
• Employees working in low-risk food environments.
• Anyone involved in food preparation (professionally or at home).
  
  

3. Course Modules:

✅ Module 1: Introduction to Food Safety

• Key terms in food safety.
• Consequences of good and poor food safety standards.
• Legal obligations related to food safety.
• Importance of food safety training.

✅ Module 2: Food Hazards

• Identifying different types of food hazards.
• Bacterial issues in the food industry.
• Conditions that allow bacterial growth.
• Differences between viruses and bacteria.
• Understanding cross-contamination and ways to prevent it.
• Symptoms of food poisoning and high-risk groups.
• Role of food handlers in preventing food allergies.

✅ Module 3: Best Practices in Food Safety

• • Temperature control for preventing bacterial growth.
  • Personal hygiene and its role in reducing food contamination.
  • Pest control in food environments.
  • Procedures for food storage and transportation.