Category Name > Energy & Environment

Overview

This course is designed to provide a comprehensive understanding of the principles of food hygiene and HACCP systems and how to apply these concepts to safe food handling. The principles of food hygiene that follow the food chain from primary production through to the consumer, highlighting key hygiene controls at each stage will also be covered. This course discusses all relevant ADNOC codes of practice on food and water safety and welfare, with especial emphasis on (COP) V1-10. Participants with develop the ability to develop, implement, and manage an effective food safety management system.  

Upon completion of the course, participants will be able to:


Who should attend

TBA


Outline

Day 1: Introduction

      Microbiology

Day 2: Foodborne Illness

      Personal Hygiene

Day3:   Hazard Identification and Control

Food Spoilage and Preservation

Design and Use of Food Equipment and Premises 

Day 4: Cleaning and Disinfection

Pest Management

Day 5: Food Safety Management System and HACCP

Food & Water Safety and Welfare

Test and Evaluation