GHP Good Hygiene Practice
Objective
- recognize the main indicators used to determine food quality and the effect of quality on product sales
- Know the effect of microorganisms on food products and the key means of control
- identify the main conditions likely to cause contamination of foods and control measures to prevent this
- equip with know – how to carry out appropriate sanitation checks
- aquire the skills to share food safety knowledge with your workers
Contents:
- microorganisms and their habits
- contamination risks
- hygiene standards and its control measures
- cleaning and sanitation
- setting standards to measure and evaluate performance in the work place
Training Plan
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