Training Program Description:
Organizations in the food and beverage sector face high risks of food contamination, food poisoning, allergies, and other health hazards related to the production, handling, and other activities involving food and beverages.
Therefore, it is the responsibility of this sector to protect the health and safety of consumers by adhering to established food safety guidelines, certifications, and appropriate training — all of which help achieve these objectives.
This course will introduce you to the field of food safety and recognize the responsibilities of everyone involved in storing, preparing, processing, packaging, and handling food. You will also understand the importance of maintaining good practices in the production of safe food.
General Objective:
This course will introduce you to the field of food safety and recognize the responsibilities of everyone involved in storing, preparing, processing, packaging, and handling food. You will also understand the importance of maintaining good practices in the production of safe food.
Target Audience:
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Professionals working in the food industry.
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Quality and food safety officers in food factories and establishments.
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Individuals seeking to enhance their skills in the field of food safety and processing.
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Students in food science and related disciplines.
🔹 Minimum Qualification Required: High school diploma or equivalent.
تفاصيل الدورة
Program Description:
Organizations in the food and beverage sector face high risks of disease transmission due to food contamination, food poisoning, allergies, and other health-related hazards associated with food production, handling, and related activities.
Therefore, it is the responsibility of this sector to ensure the health and safety of consumers by following established food safety guidelines, obtaining proper certification, and providing adequate training ,all of which contribute to achieving these objectives.
This course will introduce you to the field of food safety and highlight the responsibilities of everyone involved in storing, preparing, processing, packaging, and handling food. You will also understand the importance of maintaining good practices in the production of safe food.
Program Objectives:
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To understand the key concepts of food quality and safety.
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To identify major food-related hazards.
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To recognize the main causes of foodborne illnesses.
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To learn the critical temperatures related to food safety.
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To identify types of pathogens and their symptoms.
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To understand food allergens and how to control them within the facility.
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To distinguish between physical contamination and cross-contamination.
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To understand the concept of personal hygiene for food handlers.
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To understand cleaning practices within food establishments.
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To learn about pest control systems within the facility.
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To understand the requirements for receiving food items.
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To recognize building and equipment standards.
