This course is designed to provide a broad understanding of basic food hygiene and HACCP systems and how to make the best use of them in terms of food handling. It will equip individuals who have a general understanding of food safety matters, with the ability to develop, implement, and manage an effective food safety management system.
Introduction about food hygiene, bacteriology, food poisoning, food infection and foodborne disease, food storage, and temperature controls, brief introduction of HACCP by codex Alimentarius, good hygiene and Good Manufacturing Practices
Designed for those working in any branch of the food industry at the managerial/supervisory level. This includes 'traditional' supervisors and HACCP team members, but also anyone who needs a brief understanding of HACCP as part of their work
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