Introduction

Food safety and hygiene are crucial aspects of the food industry. They help prevent foodborne illnesses, ensure consumer health, and maintain the reputation of food businesses. This Food Safety and Hygiene Practices Training Course equips participants with the knowledge and skills needed to adhere to best practices in food safety, understand key regulations, and implement effective hygiene controls to ensure the production, handling, and distribution of safe food.

Objectives

By the end of this course, participants will:

1. Understand Food Safety Fundamentals – Grasp the key principles of food safety and hygiene practices.
2. Identify Foodborne Hazards – Recognize the types of foodborne pathogens and their impact on public health.
3. Implement HACCP Systems – Learn how to apply the Hazard Analysis and Critical Control Point (HACCP) system to food safety management.
4. Comply with Regulations and Standards – Become familiar with local and international food safety regulations and standards (e.g., ISO 22000, GMP, FSSAI, FDA).
5. Apply Hygiene Best Practices – Learn proper sanitation, personal hygiene, and food handling techniques in food preparation and storage.
6. Promote a Food Safety Culture – Develop strategies to foster a culture of food safety within the workplace.

Who Should Attend?

This course is ideal for:

• Food Safety Managers and Hygiene Officers in food production facilities.
• Food Handlers and staff working in restaurants, cafes, catering, and foodservice industries.
• Quality Assurance and Compliance Professionals in food manufacturing and packaging.
• Regulatory Inspectors ensuring compliance with food safety laws and regulations.
• Hospitality Managers and Supervisors responsible for overseeing food safety in hospitality settings.
• Entrepreneurs and business owners in the food industry seeking to establish safe food handling practices.

Course Outline

Day 1: Introduction to Food Safety and Hygiene

• Session 1: Overview of Food Safety

  • Importance of food safety in preventing foodborne illnesses and protecting consumers.
  • Understanding common foodborne pathogens: Salmonella, E. coli, Listeria, and Norovirus.
  • Key food safety risks: Contamination, cross-contamination, and improper handling.
  • Case Study: A review of major foodborne illness outbreaks and their causes.

• Session 2: Hygiene Principles and Practices

  • Personal hygiene: Handwashing, protective clothing, and grooming.
  • Ensuring cleanliness in the food handling environment: Equipment, utensils, and surfaces.
  • Proper handling and storage techniques to avoid contamination.
  • Hands-On: Demonstrating effective handwashing and sanitation techniques.

• Session 3: Food Safety Culture and Responsibilities

  • Developing a culture of food safety within an organization.
  • Roles and responsibilities of food safety managers, workers, and suppliers.
  • Building a food safety management team and ensuring clear communication.
  • Case Study: Successful implementation of a food safety culture in a large food company.

Day 2: Hazard Identification and Risk Assessment

• Session 1: Types of Foodborne Hazards

  • Biological hazards: Bacteria, viruses, parasites, and fungi.
  • Chemical hazards: Pesticides, food additives, heavy metals, and allergens.
  • Physical hazards: Foreign objects, damaged packaging, and improper food handling.
  • Case Study: Identifying and mitigating contamination risks in a food processing plant.

• Session 2: Risk Assessment in Food Safety

  • Understanding the process of conducting a risk assessment in food production.
  • Identifying critical points where contamination is most likely to occur.
  • Techniques for assessing and controlling food safety hazards.
  • Hands-On: Conducting a risk assessment in a food preparation setting.

• Session 3: Introduction to HACCP (Hazard Analysis and Critical Control Points)

  • Overview of HACCP principles and how it ensures food safety.
  • The 7 HACCP principles: Conducting hazard analysis, determining critical control points, and establishing limits.
  • Implementing corrective actions and monitoring food safety.
  • Case Study: How HACCP was applied to improve food safety in a large food manufacturing facility.

Day 3: Food Handling, Storage, and Transportation

• Session 1: Food Handling Practices

  • Proper food handling from receiving to serving.
  • Techniques to avoid cross-contamination between raw and cooked food.
  • Safe thawing, marinating, and cooking techniques to reduce bacterial growth.
  • Hands-On: Correct food handling practices for fresh produce and meat products.

• Session 2: Food Storage and Temperature Control

  • Importance of temperature control in food safety: Cold storage, hot holding, and refrigeration.
  • How to store food safely to prevent spoilage and contamination.
  • Case Study: Managing storage for perishable items in a commercial kitchen.
  • Hands-On: Demonstrating correct food storage and temperature monitoring techniques.

• Session 3: Food Transportation and Distribution

  • Ensuring food safety during transportation: Maintaining proper temperature and hygiene standards.
  • Packaging: Preventing contamination during shipping and handling.
  • Case Study: Addressing food safety risks in food transportation logistics.

Day 4: Hygiene in Food Processing and Preparation

• Session 1: Hygiene in Food Processing

  • The role of hygiene in food production: Cleanliness of workstations, equipment, and tools.
  • Sanitation procedures in food processing facilities.
  • Best practices for handling ingredients and food processing machinery.
  • Hands-On: Sanitizing equipment and work surfaces in a food processing facility.

• Session 2: Clean-in-Place (CIP) Systems

  • Understanding the principles of CIP systems in food production.
  • CIP procedures for cleaning machinery, tanks, pipes, and other equipment.
  • Case Study: Implementing a successful CIP system in a dairy processing facility.
  • Hands-On: Demonstrating CIP techniques for food production equipment.

• Session 3: Controlling Foodborne Pathogens in Food Preparation

  • Identifying critical control points in food preparation to minimize pathogen risks.
  • Preventing contamination through proper handling, cooking, and cooling processes.
  • Case Study: Preventing Norovirus outbreaks in a foodservice environment.

Day 5: Regulations, Standards, and Certification

• Session 1: Food Safety Regulations and Standards

  • Overview of global food safety regulations: ISO 22000, FSSAI, FDA, EU Food Law, and GMP (Good Manufacturing Practices).
  • Labeling laws and allergen management.
  • Case Study: Ensuring compliance with international food safety standards in an export market.

• Session 2: Food Safety Audits and Inspections

  • Conducting regular food safety audits to ensure compliance with regulations.
  • Preparing for food safety inspections and addressing findings.
  • Hands-On: Performing a mock audit and reporting on food safety violations.

• Session 3: Food Safety Certifications and Best Practices

  • Steps to obtaining food safety certifications such as HACCP certification, ISO 22000 certification, and GMP certification.
  • Best practices for maintaining ongoing food safety compliance.
  • Hands-On: Developing an action plan for obtaining food safety certification in a restaurant setting.

Course Delivery Format:

✔ Expert-Led Training – Experienced instructors from the food safety industry with practical knowledge.
✔ Interactive Workshops – Real-world scenarios, case studies, and group activities.
✔ Practical Demonstrations – Hands-on exercises in food handling, sanitation, and auditing.
✔ Certification – Food Safety and Hygiene Practices certificate upon successful completion.