Basic Food Safety Management
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Overview:
Food safety is important as it helps to protect consumer from the risk of food borne illnesses, health –related conditions such as allergy and even death.
It also protects food processing establishments from product recalls which results in financial losses due to unsafe products. This program emphasizes for the need for monitoring of food safety and foodborne illness with modern risk based approach and techniques.
Training outline:
Module 1: Understanding Food Safety Management
- Concept of Food Safety Management System
- Understanding Codex, ISO, BRC, IFS, BAB, GFSI, etc.
- Understanding GMP, HACCP 12 steps and Putting HACCP 7 Principles into Action
- Understanding Legal requirement: Food Safety Act, Rules, Regulations
Workshop: Process Flow Diagram
Module 2: Food Safety Hazards and Their Sources
- Define foodborne illness
- Identify food safety hazards and their sources
- Identify what microorganisms are typically found in food
- Identify Illnesses that can result from eating contaminated food
Module 3: Conditions that Allow Bacteria to Grow
- List the conditions necessary for bacterial growth
- Identify the types of foods that must be under temperature control to prevent bacterial growth
Workshop: Good Housekeeping and Good Manufacturing practice
Module 4: Food Safety Control Measures
- List methods for controlling pathogen growth
- Describe employee health and hygiene control measures
- List ways to prevent cross-contamination
- Describe the importance of using safe water and raw materials
COURSE EVALUATION:
- Written Examination (Open Book)
Course Information
- Reg. Ends 26 February, 2020
- Start Date 29 February, 2020
- End Date 29 February, 2020
- Duration 9:00 am – 5:00 pm
- Total Hours 8 Hours
- Venue Title Rigs Inn
- Venue Address House No. 09, Road No. 23/A, Gulshan-1, Dhaka-1212, Bangladesh
