تفاصيل الدورة

  • The relationships between food hygiene and food-borne illness and the socio-economic cost of food-borne illness and their relationship to food safety.
  • understand the characteristics and classification of bacteria
  • and control measures of food-borne illnesses
  • potential for physical contamination of food and measures available for its prevention
  • importance of providing and maintaining suitable conditions for the storage of all types
  • importance of satisfactory design, the use of suitable materials in the construction of food premises and equipment, and the need for maintenance and improvement plans
  • and procedures for the satisfactory cleaning and disinfection of food premises
  • the habitat and characteristics of food pests, the need for control, and effective methods for their control
  • the need for high standards of personal hygiene
  • need for and techniques involved in food hygiene training
  • importance of, and the techniques involved in managing food safety
تحديث بتاريخ 09 October, 2017

المتطلبات

Graduation in Food ,Biotechnology,etc and experience in Food Safety 

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