| Search for a course > MANAGING FOOD SAFETY |
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- Relationships between Food Hygiene and Food Poisoning
- Basic Notions of Microbiology and Bacteriology, with particular emphasis on Pathogenic and Spoilage Micro-Organisms
- Food Borne illnesses
- Non Bacterial Food Poisoning
- Contamination of Food and its Control
- Food Storage and Temperature Control
- Food Preservation
- Design and Construction of Food Premises
- Cleaning and Disinfection
- Pest Control
- Personal Hygiene
- Education and Training of Food Handlers
- Food Legislation
- Management Control Techniques
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- Profile of Trainees: This programme is planned for Managers with overall responsibility for food safety in the industry and for trainers who wish to present Elementary Food Hygiene Course
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30 hours |
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Part-Time
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