Food Safety

Food Safety Training Course

The Food Safety Training Course is designed to equip participants with the essential knowledge and skills necessary to ensure safe food handling, preparation, and storage. This course is crucial for anyone involved in the food industry, including food handlers, managers, and business owners, to minimize the risk of foodborne illnesses and ensure compliance with local health regulations..

Course Objectives

  • Understand Food Safety Principles: Familiarize participants with the basic concepts of food safety, including the importance of hygiene, temperature control, and preventing cross-contamination.
  • Identify Foodborne Hazards: Teach participants to recognize biological, chemical, and physical hazards that can contaminate food.
  • Implement Safe Practices: Provide practical guidance on safe food handling practices, including proper cooking, storage, and serving techniques.
  • Regulatory Compliance: Educate participants on local and national food safety regulations, including the importance of certifications and inspections.
  • Develop a Food Safety Plan: Assist participants in creating or improving a food safety management system tailored to their specific operations.

  • Course Themes

    • Introduction to Food Safety
      • Importance of food safety
      • Overview of foodborne illnesses
      • The role of food handlers
    • Personal Hygiene and Sanitation
      • Importance of personal hygiene
      • Proper handwashing techniques
      • Cleaning and sanitizing surfaces and equipment
    • Temperature Control
      • Understanding the danger zone
      • Safe cooking temperatures for various foods
      • Proper thawing and cooling methods
    • Preventing Cross-Contamination
      • Identifying sources of contamination
      • Safe food storage practices
      • Using separate equipment for raw and cooked foods
    • Identifying Foodborne Hazards
      • Biological hazards: bacteria, viruses, parasites
      • Chemical hazards: pesticides, allergens
      • Physical hazards: foreign objects in food
    • Regulatory Standards and Compliance
      • Overview of food safety regulations
      • Importance of health inspections and certifications
      • Keeping records for compliance
    • Developing a Food Safety Management System
      • Understanding HACCP principles
      • Conducting a hazard analysis
      • Establishing critical control points
    • Best Practices and Continuous Improvement
    • Keeping up with food safety trends
    • Training staff and promoting a culture of safety
    • Regularly reviewing and updating food safety plans

    • By attending the course, participants will be able to:

      • Understand Food Safety Fundamentals
      • Identify Foodborne Hazards
      • Implement Safe Food Handling Practices
      • Maintain Proper Hygiene
      • Control Temperature Effectively
      • Prevent Cross-Contamination
      • Navigate Regulatory Standards
      • Develop a Food Safety Management Plan
      • Train and Educate Others
      • Continuously Improve Practices

    • Target Audience

    • This course is suitable for:

      • Food handlers and kitchen staff
      • Restaurant and food service managers
      • Food business owners
      • Catering personnel
      • Food Safety Inspectors
      • Kitchen Staff and Cooks
      • Anyone involved in food preparation or distribution
      • Restaurant and Food Service Managers
      • Retail Food Employees
      • Health and Safety Officers
      • Kitchen Staff and Cooks

Course Instructor

YASIR ABURYAD
 

With over 15 years of experience in quality engineering and systems management, Yassir brings a wealth of expertise in food safety practices and training. He is proficient in the implementation of various management systems, including ISO 22000 and HACCP principles. Yassir’s extensive background in quality auditing and manufacturing enables him to effectively communicate essential food safety standards and regulations. As a dedicated trainer, he is committed to fostering a culture of safety and compliance within the food industry, ensuring participants gain the knowledge and skills necessary to maintain high standards of food safety. His contributions are instrumental in enhancing food safety practices and minimizing risks associated with foodborne illnesses.

Services Provided