Introduction about the course:

The course is designed for Food Manufacturing Process Staff and surely includes variety of other process discussion like catering, transportation having audience from manufacturing supervisors and managers or anyone interested in a food businesswho have responsibility for developing a food safety management (HACCP) plan in their business. It is provided and applicable for International Students and for US Standard it will be revised with OSHA 1910 Standard of Health & Hygiene.

The course offers knowledge offood hygiene practice and provides further detail on the controls that can be implemented to ensure that the food handling process is as safe and hygienic as possible.

Who should Attend?

The Pattern of course covers the Managerial or Supervisory role such as Unit Managers, Line Supervisors and Food Process Controllers, Machines Handlers, Food Managers, Supervisors and Sous Chefs or anyone who require a broader understanding of food safety control in the manufacturing sector. It is also ideal for anyone responsible for the HACCP system in a food business.

The Award of Level 3 is recommended for anyone responsible for managing people in a food business. It is designed to provide detailed knowledge of food safety principles and practices, through identifying potential hazards to food safety. In providing this knowledge, supervisors and food managers will be able to develop and implement food safety systems appropriate to their workplace.

Objective and Course Outlines:

To equip all levels of interested participants with the knowledge, understandingand practical expertise to implement, maintain and monitor good food hygiene procedures.This course will also cover the requirements of HACCP and therefore help companiesto demonstrate compliance with the Law.

The impact of course is likely to have;

• Have better understanding of food safety procedures
• Understand the key food hygiene legislation
• Understandthe concept of food hazards and the risks associated with them
• Be able to implement and supervise a food safetymanagement system
• Understandthe techniques involved in controlling and monitoring food safety
• Have knowledge of the risks linked to cross contamination
• Understand the terminology with respect to supervising food safety
• Understand the role that temperature has to play in the control of food safety
• Have better understanding of the importance of supervising high standards of cleaning and be able to implement a cleaning schedule
• Understand the importance of personal hygiene measures
• Understand the importance of training staff

The Outlines of Course:

• General introduction to food hygiene: microbiology, factors of bacteria multiplication, threats of food poisoning, prevention of food contamination, types of contamination
• Legislation
• Applying and monitoring good hygiene practice
• Food Cycle stages and Process flow
• Temperature control: various methods of measuring food temperatures, heating and cooling temperatures and stages of cook-chill
• Workplace and equipment design
• Waste disposal, cleaning and disinfection
• Pest control: types of pests, their impact on the workplace and methods to control them
• Personal hygiene standards of staff: importance of good personal hygiene in the work environment and the role of the supervisor in ensuring that
• Contribution to staff training: legal regulations on training and importance of good communications and record keeping
• Implementation of food safety management procedures
• Food safety management tools: detailed analysis of each step of HACCP system
• Food Legislation and Supervisory Management:Legislation in food businesses, how it is enforced, the responsibilities of employers and employees and the concept of due diligence

Learning Benefit to Attendants:

• An improved reputation among suppliers, clients and partners
• Compliance with legislation
• Improved staff development
• Better business continuity

How Course Interacts to Audience:

A minimum of 16-18 hours instruction over 3 days (Recommended). The training course includes lectures enhanced by visual materials.

Delegates are encouraged to actively participate indiscussions and group activities, field examples. Some activities will require independentor group research and the presentation of material.

Time Required for Completion of Course:

Minimum 16-18 Hours (Recommended days of delivery will be 03 Days)

Assessment Criteria:

Course delegates are required to sit a 1.30 hour written examination on the last dayof the course.

Certification:

The American Certification System Global Program, USA will award to Certificate upon success of Examination.