| Start Date | End Date | Country | City |
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+966 920007771
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Objectives
Upon the successful completion of this course, participants will be able to:
- Learn the principles of food hygiene and HACCP procedures and its application
- Know the various hazards to food safety including investigating a food-borne illness outbreak and identifying a potentially dangerous food
- Recognize the factors affecting food-borne illness and discuss their prevention
- Understand the food safety regulations including its inspection & correction of violations as well as verification & documentation of correction.
- Become familiar with the different processes involved in purchasing, receiving and storage of food
- Explain the requirements and standards used in food preparation, holding, servicing and reheating and list the equipment needed in each process
- Understand the seven principles of HACCP, identify their advantages & standard operating procedures and be able to demonstrate a good crisis management plan using HACCP
- Learn the contents and specifications of a facility plan and determine the various processes and equipment used in developing a facility plan
Outlines
Day 1: Hazards to Food Safety:
- Biological, physical & chemical
- Potentially hazardous Foods
- Food safety, Food defense & food security
- Hoax Catering Crew:
- Health Requirements for Catering Crew
- Pre-employment health assessment
- Periodic health assessment
- Health records
- Health and illness Factors Affecting Food-Bourne Illness:
- Factors Contributing to Food-Borne Illness
- Time and Temperature Control
- Temperature Measurements
- Temperature Measuring Devices
- Calibration Procedures
- Personal Hygiene
- Temp Danger Zone Prerequisites of a HACCP plan
Day 2: Review of the previous day Kitchen Safety:
- Fire
- Slippery floor
- Stepping, lifting and handling
- Noise / lighting
- Ventilation
- Hot surfaces and cut wounds Food Purchasing, Receiving and Storage (cont’d):
- Receiving
- Issuing
- Guidelines for Purchasing Specific Foods
- Supplier management
- Receiving SOPs development Food Preparing, Holding, Serving and Heating:
- Preparing
- Preventing Contamination from Equipment, Utensils and Linens
- Freezing
- Thawing and Marinating
- Cooling
- Reheating
- Other Forms of Information
- Special Requirements for Highly Susceptible Populations
Day 3: HACCP:
- Review of the previous day
- HACCP Seven Principles
- Hazard Analysis
- Menu categories HACCP (cont’d):
- Control Points
- Critical Control Points
- Advantages of HACCP (cont’d):
- Standard Operating Procedures (SOPs)
- SOPs to Control Contamination of Food
- Monitoring procedures HACCP: Food Flow Diagram:
- Purchasing – receiving - Storing
- Preparation – Cooking – Holding
Day 4: HACCP (cont’d):
- Review of the previous day
- Cooling – Reheating - Serving
- Facility/Equipment
- Job Descriptions and Job Lists HACCP (cont’d):
- Verification
- Records keeping; logs
- The HACCP Team HACCP (cont’d):
- HACCP Training Guide
- Video / Group Activity HACCP (cont’d):
- Pests; insects and rodents control
- Hazardous Materials control
- International Food Safety icons
Day 5: Facility / Site Visit:
- Practical site audit / Inspection Presentation of Certificates
Who Should Attend
- Food & Beverage Managers, Supervisors & Employees
- All employees in Catering companies
- Hotel and Restaurant Duty managers
- Cooks and Kitchen managers
- Occupational Health & Safety Managers and Supervisors
- Food Safety and Kitchen Inspectors
- Public health & Occupational Health Doctors & Nurses
Duration
5 Days
