LEVEL - 4 FOOD SAFETY TRAINING هذه الدورة تدرس باللغة الإنجليزية

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