1. Training Objectives

This training aims to:

• Provide fundamental knowledge on food safety and hygiene based on international standards and best practices.
• Teach practical applications of food safety principles in food preparation, storage, and service.
• Explain the HACCP and ISO 22000 Food Safety Management Systems and their implementation.
• Equip participants with essential and advanced food safety knowledge for career development.
  
  

2. Target Audience

This training is designed for:

• Professionals in the food industry (catering, food production, supply chain, hospitality).
• Individuals looking to build a career in food safety and hygiene.
• Personnel with 2+ years of experience in the food industry (LEVEL 2).
• Supervisors, managers, and senior staff with 3+ years of experience (LEVEL 3).
  
  

3. Training Levels & Duration:

Food Safety LEVEL 2 – 1 day (8 hours)
Food Safety LEVEL 3 – 3 days (24 hours)

4. Training Requirements:

LEVEL 2 – For food workers with up to 2 years of experience (chefs, kitchen assistants, salad makers, pastry chefs, warehouse staff, waiters, cleaners, and service staff).
LEVEL 3 – For supervisors, managers, and senior staff with 3+ years of experience (head chefs, camp bosses, food safety officers).

Training Modules:

LEVEL 2 (Basic)

1. Introduction to Food Safety

• Key terms and concepts in food safety.
• Impact of poor food safety standards.
• Risks of foodborne illnesses and prevention methods.
  
  

2. Food Safety Hazards

• Identifying different types of food hazards.
• Bacterial contamination and prevention methods.
• Symptoms of foodborne illnesses and response strategies.
  
  

3. Best Practices in Food Safety

• Personal hygiene and its impact on food safety.
• Temperature control in food preparation and storage.
• Preventing cross-contamination and foodborne risks.