Course Title

1. Introduction to Food Hygiene and Safety

• Overview of food hygiene and safety importance including (consumer protection and business reputation)

• Common causes of food safety failures including (poor handling, storage, and hygiene practices)

• Regulatory framework overview including (HACCP principles and ISO 22000 alignment)

• Roles and responsibilities in food safety including (food handlers, supervisors, and management)

• Consequences of food safety non-compliance including (illness outbreaks, closures, and legal liability)

2. Food Contamination and Foodborne Illness

• Types of food contamination including (biological, chemical, and physical hazards)

• Common foodborne pathogens including (Salmonella, E. coli, and Listeria)

• Symptoms and risks of foodborne illness including (severity factors and vulnerable populations)

• Cross-contamination sources including (raw-to-cooked food contact and unwashed surfaces)

• Allergen management practices including (labeling, cross-contact prevention, and customer communication)

3. Personal Hygiene Practices

• Handwashing procedures including (technique, frequency, and critical timing points)

• Personal protective equipment (PPE) requirements including (gloves, hairnets, and aprons)

• Illness and injury reporting protocols including (exclusion criteria and return-to-work guidelines)

• Jewelry and personal item restrictions including (contamination risk minimization)

• Maintaining hygienic grooming standards including (clean uniforms and nail care)

4. Safe Food Handling and Storage

• Temperature control principles including (danger zone avoidance and holding temperatures)

• Safe thawing and cooking practices including (minimum internal cooking temperatures)

• Proper food storage techniques including (FIFO rotation and raw-cooked separation)

• Cooling and reheating procedures including (time-temperature guidelines for safety)

• Labeling and date marking practices including (shelf-life tracking and expiration management)

5. Cleaning, Sanitation, and Pest Control

• Cleaning versus sanitizing distinctions including (chemical concentration and contact time)

• Equipment and surface sanitation procedures including (food contact surface cleaning schedules)

• Cleaning chemical safety including (proper storage, dilution, and labeling)

• Pest control awareness including (early signs of infestation and prevention measures)

• Waste management practices including (disposal procedures and hygiene maintenance)

6. HACCP Principles and Food Safety Management

• Overview of the seven HACCP principles including (hazard analysis and critical control point identification)

• Identifying critical control points including (cooking, cooling, and storage stages)

• Monitoring and verification procedures including (temperature logs and corrective action records)

• Documentation and recordkeeping requirements including (food safety management system records)

• Supporting a food safety culture including (management commitment and staff accountability)

7. Group Discussion and Case Studies

• Review of real-world foodborne illness outbreaks including (contamination sources and root causes)

• Facilitated discussion on hygiene lapses including (common handling and storage failures)

• Comparative analysis of food safety practices including (compliant vs. non-compliant scenarios)

• Peer-to-peer problem-solving exercises including (identifying corrective actions for hygiene breaches)

• Lessons-learned discussion including (industry incident takeaways and best practice reinforcement)