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.