This training is aimed to help delegates to gain an overview of the key elements of FSM food hygiene and preventive control requirements related to food facility personnel. The training will also help learners understand the requirements for maintaining a working environment that minimises risk and ensures effective food hygiene practices.
This course is entry-level and refers to the proper handling, cooking, and preservation of food in order to protect people from food-borne illnesses caused by microbes such as bacteria, fungi and viruses:
- Good Manufacturing Practices
- Basic Microbiology, Micro Organism and Food Poisoning
- Bacterial Growth
- Food Contamination
- Control of Bacteria and Temperature Control
- Cleaning and Disinfectant
- Personal Hygiene
- Pest Control
Formative assessment
Various activities will be completed.
Summative assessment
An examination will be completed at the end of the course.
Course outline
- Understand and gain knowledge on the requirements for:
- Maintaining a working environment that minimises risk and
- Ensures effective food hygiene practices and food safety requirements
- Concepts, and controls
- Understanding the importance of personal hygiene in the workplace
- Understanding of microbiological, chemical, physical and allergen contamination
- Understand how to clean effectively in the workplace and how to control food safety and hygiene standards in the workplace and the best practices for handing food
- Equip management staff in the application of basic food safety in food production areas
- Meet legal requirements under regulation 638 – regulations governing general hygiene requirements for food premises, the transport of food and related matters
- Raise the level of compliance with food legislation throughout the food industry.
