Food Hygiene and Safety Awareness Training Service | in Dammam - Riyadh - Jeddah - Makkah

1. Introduction to Food Safety

• Importance of food safety including (public health protection, legal compliance, business reputation)

• Regulatory framework including (FDA Food Code, local health department requirements, ISO 22000 standards)

• Food handler responsibilities including (safe practices, hygiene compliance, reporting obligations)

• Foodborne illness impact including (health consequences, economic costs, outbreak prevention)

• HACCP principles overview including (hazard analysis, critical control points, monitoring)

• Food safety culture including (management commitment, employee awareness, continuous improvement)

2. Food Hazards and Contamination

• Biological hazards including (bacteria like Salmonella and E. coli, viruses like Norovirus and Hepatitis A, parasites)

• Chemical hazards including (cleaning agents, pesticides, food additives, allergens)

• Physical hazards including (glass, metal fragments, hair, jewelry, packaging materials)

• Contamination types including (direct contamination, cross-contamination, airborne contamination)

• High-risk foods including (raw meat and poultry, seafood, dairy products, eggs, ready-to-eat foods)

• Pathogen growth conditions including (temperature danger zone 5°C-60°C, moisture, time, pH)

• Common foodborne illnesses including (symptoms, sources, incubation periods, prevention)

3. Personal Hygiene Requirements

• Hand washing procedures per FDA Food Code including (when to wash, proper technique 20 seconds minimum, soap and water, hand drying)

• Personal cleanliness including (daily bathing, clean uniforms, hair restraints, trimmed nails)

• Illness reporting including (symptoms requiring exclusion, gastrointestinal illness, infected wounds, respiratory infections)

• Wound coverage including (waterproof bandages, glove requirements, wound location considerations)

• Jewelry and accessories including (prohibited items, plain ring band only, watch restrictions)

• Eating, drinking, and smoking including (designated areas only, no consumption in food prep areas)

• Hand sanitizer use including (supplement not replacement, alcohol-based, proper application)

4. Cross-Contamination Prevention

• Color-coded cutting boards including (raw meat red, poultry yellow, seafood blue, vegetables green, ready-to-eat white)

• Separate equipment and utensils including (dedicated tools, cleaning between uses, proper storage)

• Food separation in storage including (raw above cooked prohibition, sealed containers, shelf arrangement)

• Preparation area organization including (workflow design, separate stations, clean-as-you-go)

• Cleaning and sanitizing distinction including (cleaning removes soil, sanitizing reduces pathogens, proper sequence)

• Cloth usage including (single-use towels, sanitizer bucket for wiping cloths, color coding)

• Glove usage including (when required, proper donning and removal, change frequency, not replacement for handwashing)

5. Safe Food Storage and Temperature Control

• Temperature danger zone including (5°C to 60°C bacterial growth range, time limits, monitoring)

• Refrigeration requirements including (0°C to 5°C for most foods, thermometer placement, door organization)

• Freezer storage including (-18°C or below, proper packaging, labeling with dates)

• Dry storage conditions including (cool dry location, off floor storage, FIFO rotation, pest prevention)

• Thawing methods including (refrigerator thawing, cold water thawing, microwave thawing, cooking from frozen)

• Hot holding including (maintain above 60°C, two-hour time limit, thermometer monitoring)

• Cold holding including (maintain below 5°C, ice bed requirements, time limits)

• Cooling procedures including (shallow pans, ice baths, rapid cooling from 60°C to 20°C within 2 hours, then 20°C to 5°C within 4 hours)

6. Food Preparation and Cooking Safety

• Cooking temperatures per FDA Food Code including (poultry 74°C, ground meat 71°C, whole cuts 63°C, seafood 63°C, eggs 63°C)

• Temperature measurement including (food thermometer types, proper insertion depth, calibration)

• Preparation surfaces including (approved materials, cleaning frequency, sanitizing procedures)

• Ingredient inspection including (receiving standards, expiration dates, damage assessment, rejection criteria)

• Allergen management including (major allergens identification like peanuts and shellfish, cross-contact prevention, ingredient disclosure)

• Reheating requirements including (minimum 74°C for 15 seconds, one reheat only, rapid heating)

• Date marking including (ready-to-eat foods, seven-day rule, preparation and use-by dates)

7. Cleaning, Sanitizing, and Pest Control

• Cleaning procedure including (remove food debris, wash with detergent, rinse with clean water)

• Sanitizing methods including (chemical sanitizers like chlorine and quaternary ammonium, hot water sanitizing 77°C, contact time)

• Three-compartment sink procedure including (wash, rinse, sanitize sequence, air drying, test strips)

• Dishwasher requirements including (proper temperature, chemical concentration, machine maintenance)

• Facility cleanliness including (floors, walls, ceilings, equipment, daily and periodic cleaning)

• Waste management including (covered containers, frequent removal, handwashing after handling, outdoor storage)

• Pest prevention including (exclude entry points, eliminate food sources, proper storage, professional pest control)