Introduction to Hygiene Including Listeria Awareness

Programme Coordinator: Lulanie Swanepoel
Course Level
Implementation
Duration
2.5 hours
OVERVIEW & OBJECTIVES

This course is designed to equip the participant with:

  • Knowledge about microorganisms, how they are spread, how they can be controlled and the basics of food poisoning
  • Personal hygiene knowledge, cleaning and sanitation, housekeeping practices, food-handling practices, temperature control, pest control and basic documentation, all in the fight to produce a product that is free from potential Listeria contamination
OUTLINE

PART 1: GENERAL INFORMATION
The following topics are covered in the first part of the presentation:

  • Basic hygiene principles including germs and food poisoning
  • Personal hygiene
  • Code of conduct
  • Cleaning and sanitation
  • Housekeeping
  • Food handling
  • Temperature control
  • Pest control
  • Basic documentation

PART 2: INDUSTRY SPECIFIC INFORMATION
Food Manufacturing Industry:

  • Handling practices for food manufacturers
  • Storage conditions
  • Preventing cross contamination
  • Cleaning practices for food manufacturers

A certificate of attendance will be issued once the course has been successfully completed.

ENTRY LEVEL REQUIREMENTS
None. Delegates must be comfortable communicating in English and need suitable reading and writing skills.
LANGUAGE
Presented in English
WHO SHOULD ATTEND
  • Food manufacturing industry:
    • Production staff
    • Supervisors and unit managers
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

DOWNLOAD OVERVIEW