Food Hygiene And Safety In Manufacturing Training - Afghanistan

Food Hygiene and Safety in Manufacturing Training​ Course Outline

Module 1: Food Safety and Hygiene

• Food Safety Legislation
• General Food Hygiene – How Do I Comply?
  • Food Safety Management Procedures
  • Records
  • Food Premises
  • Domestic Premises
  • Further Requirements
• Food and Temperature Control
  • What are the Requirements?
  • Exemptions
• Serving and Display of Food
• Handling Ready-to-Eat Foods Safely
• Enforcement and Food Hygiene Inspections
• Allergies
• Food Hygiene Ratings

Module 2: Microbiological Examination Methods

• Rational of Microbiological Testing
• Sampling
• Microbiological Test Procedures
• Conventional Methods
• Rapid Detection Techniques
• Microbiological Criteria and Specifications

Module 3: Food Poisoning and Other Food-Borne Hazards

• Introduction
• Incidence of Food Poisoning
• Bacterial Food Poisoning
• Mycotoxicoses
• Virus Food Poisoning
• Animal Toxins and Parasitic Infections
• Poisonous Plants
• Chemical Poisoning

Module 4: Allergen Guidance for Food Businesses

• Allergens
• Allergen Labelling for Different Types of Food
• Allergen Information for Different Types of Food Businesses
• Allergen Requirements and Best-Practice for Food Businesses
• Enforcement and Penalties

Module 5: Food Storage and Preservation

• General Guidelines for Food Storage
  • Perishable Foods
  • Semi-Perishable Foods
  • Non-Perishable Foods
  • Further Food Categories and their Storage Methods
• Food Preservation Techniques
  • Drying
  • Smoking
  • Salting
  • Boiling

Module 6: Preparing and Cooking Food Safely

• Cleaning
• Cooking and Reheating Food
• Storing and Chilling Food
• Avoiding Cross-Contamination

Module 7: Personal Hygiene

• Hand Washing and Care of the Hands
  • Personal Hygiene
  • Bactericidal Soaps and Creams
  • Use of Gloves
• Practices: Good and Bad
  • Clothing and Jewellery
  • Hair
  • Other Bad Practices
• Health Supervision
  • Pre-Employment Medical Examination
  • Health Monitoring of Employees
• Induction and In-Service

Module 8: Design of Food Processing Equipment

• Introduction
• Legislation
• Construction Materials
• Ease of Dismantling and Re-Assembly of Equipment
• Accessibility and the Supporting Framework
• External Surfaces
• Design Features for Individual Items of Equipment

Module 9: Cleaning and Disinfection: Methods

• Introduction and Definitions
• Types of Soil
• Removal of Gross Soil
• Detergents
• Chemical Disinfectants
• Use of Heat
• Dry Cleaning
• Cleaning-in-Place (CIP)
• Mechanical Aids for Cleaning
• Foam Cleaning
• Cleaning Small Equipment
• Paper and Fabric Wipers

Module 10: Cleaning and Disinfection: Practical Application

• Cleaning Schedules
• Biofilms
• Use of Labour
• Role of Management
• Miscellaneous Problems Encountered
• Assessment of Cleaning Efficiency