Hand Hygiene and Hand Washing Techniques

Programme Coordinator: Lulanie Swanepoel
Course Level
Floor Worker
Duration
Two Hours
OVERVIEW & OBJECTIVES

The ever-increasing risk of food-poisoning outbreaks, as well as the risks and costs  associated with product spoilage and recall has made the implementation of a food-safety system vital if a facility wishes to be synonymous with outstanding-quality service. 

As a result, this two-hour course was  developed with highly-visual material (photographs and a video demonstrating the principles of hygiene), followed by a practical session where delegates  demonstrate their understanding. 

Delegates will be introduced to hand  hygiene and learn more about germs,  how they are spread, how they can be controlled and the basics of food poisoning. 

Course Objectives:

  • To equip the participant with knowledge about bacteria, how they are spread and can be controlled through good hand hygiene.
OUTLINE

The following topics are covered in the presentation: 

  • Basic hygiene principles (including germs and food poisoning)
  • Personal hygiene
  • Hand hygiene and techniques.
ENTRY LEVEL REQUIREMENTS
To ensure that this course is valuable to your company, delegates must be comfortable communicating in English and need suitable reading and writing skills.
LANGUAGE
Presented in English
WHO SHOULD ATTEND
  • Food handlers
  • Packers
  • Quality controllers
  • Floor workers
  • Staff involved in processing related products/areas
COURSE DATES & ENROLMENT

Due to the COVID-19 pandemic and subsequent lockdown, we are not currently running face-to-face training. However, a number of our courses are running online - either by way of webinar-style training or learn-at-your-own-pace courses. Get in touch with our team via the link below to discuss training availability and options to suit your needs.

GET IN TOUCH

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