Food Safety Level 3

Food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product. This includes various standards internationally set for dairy products, seafood, juices, and retail food products and services. HACCP is the acronym of Hazard Analysis & Critical Control Point and is accepted widely as a discerning quality system.

• Introduction to food / Water Hygiene
• Bacteriology
• How Bacteria grow
• Food Poisoning
• Causes of Food Poisoning
• Foodborne diseases
• Methods of protecting food/water from contamination
• Food Storage
• Temperature Control
• Food spoilage & food preservation
• Personal hygiene (best practices)
• Cleaning & disinfecting
• Design and Construction of Food / Water premises and equipment
• Pest Control
• Summary, discussion, and exam