Capacity building and Training Programs
Our training and coaching programs are unique in providing the whole organizations and their staff with necessary knowledge and skills related to proper food handling, food storage, personal hygiene and how to effectively sanitize work areas.
Although we craft and personalize our training and educational programs to meet the unique needs of each client, here is the list of most commonly covered topics:
- Food hygiene
- National hygiene and sanitary regulations
- Hazards prevention
- Hygienic practices
- Waste disposal
- Storing foods
- Ministry of Health recommendations
Fundamentals of Food Safety
This module is designed to educate and train the participants from wide-range industries about general food safety, including but not limited to such topics as foodborne illness and outbreak, sanitation and proper food storing procedures. They discuss the role and responsibilities of people who work in the food service industry in terms of practicing proper food safety habits. The national regulations are extensively explained and discussed during thismodule.
Temperature and Timing
During this module we discuss how vital it is to control the time and temperature of foods to help prevent pathogen growth. Topics include the foods that are more likely to become contaminated and how food service employees should measure and monitor the temperature of foods. Here we also discuss the correct methods for handling and storing foods, including how to label these foods for storage.
Cross-Contamination and Food-borne Illness
During food transportation, handling or storage there is a risk for cross contamination and thus infection outbreaks.
As part of this module participants gain necessary knowledge on how bacteria may be transferred from equipment to food, from hand to food and from one food to another. Depending on industry
needs we cover bacteria like E. coli, botulism and salmonellosis, and how those working in storage facilities, transportation companies and in kitchens can prevent the contamination from occurring.
The importance of good personal hygiene and wearing clean clothing to work at all time when employed in the food service industry is greatly emphasized during this training module. As with other courses we go deep under the surface by explaining the facts and evidence behind every aspect we discuss. Participants are familiarized with the fact that even healthy coworkers are still capable of carrying harmful bacteria that can potentially contaminate food. Module covers all ways that humans can transmit bacteria to food, such as being sick or being colonized with bacteria or viruses.
Sanitation and Cleaning
This module covers how to recognize and maintain a clean food service environment. Trainees are trained to examine food storage and handling facilities, including walls, floors and ceilings for unsanitary conditions. Proper disposal of food waste or expired products and the correct way to store cleaning supplies are also part of this module. We also discuss the importance and ways of effective cleaning, maintaining and ventilating a food service environment.