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

As a result this 2.5 hour course was developed with highly-visual material (photographs and a video demonstrating the principles of hygiene). It will introduce attendees to hygiene as well as teach them more about germs, how they are spread, how they can be controlled and the basics of food poisoning. Attendees will gain knowledge of personal hygiene, cleaning and sanitation, housekeeping, food handling, temperature control, pest control, food-handling practices and basic documentation.

The course can be customised by means of photographs of your facility which will identify good and bad practices and encourage staff to identify solutions to the problems indicated.

Course Objectives

• To equip the participant with knowledge about microorganisms, how they are spread, how they can be controlled and the basics of food poisoning
• To equip the participant with personal hygiene knowledge, cleaning and sanitation, housekeeping practices, food-handling practices, temperature control, pest control and basic documentation.