Promoting Youth Participation in National Development

FOCUS ON DEVELOPMENT  AFRICA

FOOD SAFETY & HYGIENE CONSULTANCY; HACCP TRAINING AND CERTIFICATION

Routine Food safety, hygiene and HACCP Training is fundamentally important as food Managers, Supervisors and Handlers are constantly making decisions and taking actions which could affect Safety of foods in catering.


RATIONAL

  • Studies have demonstrated that the quality of food handling techniques increased following formalized training programs (www.health.alberta.ca 2003).
  • Food Safety allows for the understanding of the impact of a range of items including food ingredients, food chemicals, contaminants, nanotechnology or functional food ingredients on consumers.
  • It is required that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity.
  • To achieve competence and compliance in food safety.


ABOUT OUR TEAM
The FODAfrica Public health Team carry out regular inspections on food businesses to ensure that the public is protected and that high standards of food safety and hygiene are maintained by food handlers and consumers.

WE ALSO DO

  • Food safety and health promotions/training and certification
  • Carrying out planned food hygiene inspections and interventions of all food businesses.
  • Approving manufacturing premises that handle meat products, dairy products, fish products, and other types of food of animal origin.
  • Identifying food safety hazards.
  • Taking appropriate action in the light of these hazards.
  • Investigating food complaints and complaints about the hygiene of premises.
  • Investigating cases of food poisoning.
  • Carrying out routine microbiological and compositional sampling of food
  • Checking food labeling and responding to food alerts.
  • Contribute to improvements in food safety practices.
  • Take responsibility for food safety monitoring procedures.
  • Advising businesses on the layout of food premises, food safety management systems, hygiene standards, food labeling and training.


OUR FOOD SAFETY; HACCP TRAINING LEARNING OUTCOMES

  • Managers, Supervisors, food handlers and consumers will
  • Recognize the importance of food safety
  • Recognize the risks associated with high risk populations
  • Avoid potential hazards to food safety.
  • Understand the process of how food becomes contaminated unsafe
  • Understand prevention measures to keeping food safe
  • Know how to set up and maintain a food safety management system.


MODULE 1; FOOD SAFETY AND HYGIENE
Learning Objectives and an introduction to Food Safety and Hygiene.
Why Food Safety is important - This section looks at the consequences of poor food safety and hygiene and causes of food borne illness.

  •  Food Safety Hazards and Contamination
  • Bacteriology - Contamination of food by pathogens.
  • Temperature Control and Measuring Devices.
  • Food handling Skills and knowledge.
  • Food receipt, Storage, Processing, Display, packaging, Transportation, Disposal, & Recall.
  • Personal hygiene and health of persons who handle food.
  • General Duties of Food Businesses.
  • Hygienic premises and Equipment - This section looks at the importance of keeping everything clean and tidy, such as good housekeeping, cleaning and sanitizing of Specific Equipment and maintaining pest free conditions.
  • Structure, Design and Maintenance, Pests and Animals.



MODULE 2 ;   HACCP

  • How to control food safety hazards at critical control points using a HACCP based Food Safety Management System.
  • Definition of terms
  • Principles of HACCP
  • Hazard table and guidelines
  • HACCP Plan
  • Building a HACCP Team


 GIVE AWAY PACKAGE

 We offer free Food safety Audits and professional advice suitable for organizations.


REFRESHER TRAINING/ASSESSMENT

A Refresher Training in the form of an assessment shall be organized every 6 months after the initial training sections, after which Certificates shall be updated.


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