An introductory qualification ideal for front line workers. Food poisoning is normally caused by negligence or ignorance and consequently most experts in food hygiene believe that a reduction in the number of food poisoning cases will only be achieved by the education of food handlers. This course incorporates fundamental food hygiene knowledge for all food handlers.
Participants
Food handlers in small, medium, and large food premises.
Work Design
A combination of group and individual work with the practical application of knowledge gained during the workshop.
A full reference booklet for participants is available to support this training.
Objectives
To assist proprietors of food businesses in meeting the requirements of the national food hygiene legislation which requires that food handlers and their supervisors demonstrate an appropriate level of competence in food hygiene.
To assist in creating a profitable operation by reducing food spoilage and the exposure of customers to food poisoning.
Topics
Food Poisoning.
Bacteriology.
Prevention of Contamination and Food Poisoning.
Personal Hygiene.
Premises, Equipment and Pest Control.
Cleaning and Disinfection.
Legislation
Pre Work
None.
Pre-requisites
The participant must currently work in a food premise or be about to commence work in a food premise.
Assessment Optional
20 multiple-choice questions.
Award
No award.
Duration
1 day. The workshop can be broken up and conducted over 2 half-days.
Fees
1,600.00 Rs per delegate. Min – Max 11-20. MQA approved.
Contact
SGS (Mauritius) Ltd SGS House Valentina Phoenix Mauritius
