Food Safety, Hazards and Diseases

THIS COURSE COVERS

• Food hazards and how to recognize them in the workplace,
• Hazard types and how to prevent them,
• High hazard risks and how to avoid them,
• Common foodborne illnesses.

COURSE BENEFITS

• Identifying and Recognizing Food Hazards: Participants will learn to identify physical, chemical, and biological hazards in the workplace.
• Understanding Hazard Types and Prevention: The course covers different types of food hazards and effective preventive measures.
• Avoiding High-Risk Hazards: Learners will understand high-risk hazards and strategies to avoid them.
• Addressing Foodborne Illnesses: The course highlights common foodborne illnesses, their causes, and the importance of food safety practices.
• Mitigating Food Safety Risks: Participants will learn how to avoid food safety risks and handle the consequences if risks are not avoided.

WHO WILL BENEFIT FROM THIS COURSE

• Food Safety Inspectors
• Restaurant Staff
• Catering Professionals
• Food Handlers in Schools and Institutions
• Culinary Students
• Grocery Store Employees
• Quality Assurance Personnel in Food Production
• Kitchen Supervisors
• Food and Beverage Managers
• Anyone Working in the Food Industry