Overview
The study of Food and Safety is designed for food handlers who are not directly involved in making or handling of food items but take care of food which are made elsewhere or marketing low risk foods.
The course intends to educate learners with basic food hygiene standards, risk factors and healthy practices so that they take precautions while handling food and related products.
Course Benefits
This course helps students to understand the following: –
- Be able to identify food hygiene hazards.
- Understand the best food handling practice.
- Know how to apply food safety controls to achieve high standards of food hygiene.
- Understand how to prevent cross contamination.
- Understand the principles of a food safety management system.
- Understand the importance of personal hygiene.
- Be able to help keep the workplace clean and hygienic.
Course Highlights
Learner will acquire the knowledge about:
- Scope of food microbiology and food safety
- Important genera associated with food
- Techniques for enumeration of microbes and methods (traditional to advanced) for preserving food
- Role of different microorganisms in food spoilage, food fermentation and foodborne diseases
- Microbiological quality control and foodborne illnesses investigation procedures for ensuring food safety & hygiene
- The food safety rules and regulations, Food Safety Management System (FSMS), and Microbiological Risk Assessment.
