Food Handler Training Service | in Dammam - Riyadh - Jeddah - Makkah

1. Introduction to Food Safety and Foodborne Illness

• Food safety importance including (public health protection, legal compliance, business reputation, customer trust)

• Foodborne illness including (causes, symptoms, vulnerable populations, outbreak prevention)

• Common pathogens including (Salmonella, E. coli, Norovirus, Listeria, Staphylococcus aureus)

• Contamination types including (biological, chemical, physical, allergen)

• Food handler responsibility including (safe practices, vigilance, reporting illness, continuous learning)

2. Personal Hygiene and Health

• Hand washing including (when to wash, proper technique, soap and water, 20 seconds, drying)

• Hand washing times including (before work, after restroom, after touching contamination sources, between tasks)

• Personal cleanliness including (clean clothing, hair restraints, trimmed nails, no jewelry)

• Illness reporting including (vomiting, diarrhea, jaundice, sore throat with fever, infected wounds)

• Wound coverage including (waterproof bandage, glove protection, exclusion from food contact)

3. Cross-Contamination Prevention

• Cross-contamination definition including (transfer of harmful substances, direct contact, indirect contact)

• Preventing cross-contamination including (separate equipment, color coding, physical separation, proper cleaning)

• Raw and ready-to-eat separation including (storage separation, preparation areas, utensil designation)

• Glove use including (when required, proper use, changing frequency, not substitute for hand washing)

• Utensil handling including (handle avoidance, proper storage, single-use items, cleaning between uses)

4. Time and Temperature Control

• Temperature Danger Zone including (5°C to 60°C or 41°F to 135°F, bacterial growth range)

• Cold food storage including (refrigeration 5°C/41°F or below, freezing -18°C/0°F, proper placement)

• Hot food holding including (60°C/135°F or above, monitoring, equipment calibration)

• Cooling procedures including (two-stage cooling, shallow containers, ice baths, time limits)

• Reheating requirements including (75°C/165°F within 2 hours, rapid reheating, single reheat)

5. Receiving and Storage

• Receiving inspection including (temperature check, packaging integrity, expiration dates, quality assessment)

• Rejection criteria including (temperature abuse, damaged packaging, expired products, pest evidence)

• Storage principles including (first-in-first-out FIFO, proper labeling, date marking, stock rotation)

• Storage organization including (ready-to-eat on top, raw meat on bottom, separation, proper containers)

• Dry storage including (cool, dry, ventilated, off floor, pest prevention)

6. Safe Food Preparation

• Thawing methods including (refrigeration, running water, microwave, cooking from frozen)

• Produce washing including (running water, scrubbing, sanitizing when appropriate)

• Cooking temperatures including (poultry 75°C/165°F, ground meat 71°C/160°F, whole cuts 63°C/145°F)

• Temperature verification including (calibrated thermometer, proper placement, adequate time)

• Avoiding bare hand contact including (ready-to-eat foods, utensils, gloves, deli tissue)

7. Serving and Holding Food

• Service practices including (proper utensils, sneeze guards, self-service precautions)

• Hot holding including (temperature maintenance, stirring, covering, time limits)

• Cold holding including (ice bed, refrigeration, temperature monitoring)

• Buffet safety including (utensil provision, replenishment, contamination prevention, time control)

• Leftovers and returns including (no re-service, proper disposal, contamination risk)

8. Cleaning and Sanitizing

• Cleaning versus sanitizing including (soil removal versus pathogen reduction, sequential process)

• Cleaning procedures including (scrape, wash, rinse, sanitize, air dry)

• Sanitizing methods including (chemical sanitizers, hot water, concentration, contact time, test strips)

• Dishwashing including (three-compartment sink, mechanical dishwasher, temperature requirements, chemical levels)

• Food contact surface requirements including (smooth, non-absorbent, easily cleanable, good repair)

9. Food Allergen Management

• Major allergens including (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, sesame)

• Allergen cross-contact including (shared equipment, airborne particles, ingredient awareness)

• Allergen communication including (menu labeling, ingredient disclosure, special requests, kitchen notification)

• Allergen prevention including (dedicated equipment, thorough cleaning, ingredient verification)

• Emergency response including (recognizing allergic reaction, emergency services, epinephrine awareness)

10. Pest Control and Facility Sanitation

• Pest prevention including (deny entry, eliminate food and water, eliminate shelter)

• Common pests including (rodents, cockroaches, flies, stored product pests)

• Facility maintenance including (proper waste disposal, drain cleanliness, structural integrity)

• Integrated pest management including (inspection, prevention, treatment, monitoring)

• Professional pest control including (licensed operators, scheduled service, documentation)

11. Case Studies & Group Discussions

• Foodborne illness outbreaks including (restaurant outbreaks, catering incidents, contamination sources)

• Food safety success stories including (prevention practices, proper procedures, vigilance examples)

• Real-world food handling scenarios including (temperature abuse, cross-contamination, hygiene violations)

• Lessons from food safety failures including (improper cooling, inadequate hand washing, allergen incidents)

• The importance of proper training in developing effective food handler capabilities