Basic Food Hygiene هذه الدورة تدرس باللغة الإنجليزية

تفاصيل الدورة

Basic Food Hygiene Course Content

1. Introduction to Food Hygiene

• Importance of food hygiene
• Impact of poor food hygiene on health
• Key principles of food hygiene

2. Food Safety Regulations and Standards

• Overview of local and international food safety regulations
• Understanding food safety legislation (HACCP, GMP)

3. Personal Hygiene and Health

• Importance of personal cleanliness
• Proper handwashing techniques
• Health conditions and their impact on food safety
• Personal protective equipment (PPE) and its use

4. Food Contamination

• Types of food contamination: biological, chemical, and physical
• Sources of contamination
• Prevention methods

5. Food Storage

• Proper food storage techniques
• Temperature control and its importance
• Understanding the "danger zone" for food temperatures
• Storage of different types of food (raw, cooked)

6. Food Preparation

• Safe food handling practices
• Cross-contamination prevention
• Cleaning and sanitizing kitchen tools and surfaces

7. Cleaning and Sanitizing

• Differences between cleaning and sanitizing
• Effective cleaning procedures
• Use of cleaning agents and sanitizers
• Cleaning schedules and records

8. Pest Control

• Common pests in food establishments
• Prevention and control measures
• Reporting and managing pest infestations

9. Food Safety Practices

• Safe thawing and cooking practices
• Importance of food temperature monitoring
• Avoiding recontamination

10. Emergency Procedures

• Responding to foodborne illnesses
• Handling food recalls
• First aid procedures related to food safety

11. Practical Exercises and Assessment

• Hands-on activities to reinforce learning
• Case studies and scenarios
• Knowledge assessment (quizzes/tests)