Course Overview

Why do a food hygiene course?

The quality of food consumed is instrumental to the maintenance of optimum health and can only be secured through knowledge and adequate adherence to food hygiene requirements. Therefore, all professionals and concerned individuals must integrate exceptional hygienic measures to all aspects of food production, preparation, processing to ensure that foods produced pose no substantial health risk to consumers.

How do we maintain food safety?

The Zoe Talent Solutions training is modelled to equip you with pertinent knowledge about basic food hygiene and the components that cover areas of food preservation, strategies to prevent food-borne illnesses, and intoxication that may arise due to unsanitary food preparation. This course is appropriate to food handlers and those in charge of supervising food processing units and their certification. Similarly, it also paves the way for a career path and growth in this domain across various establishments by increasing an individual’s employability.

Course Objectives

The goal of this course is to furnish relevant stakeholders and professionals with:

• Fundamental knowledge about food safety and food hygiene
• Understanding about heightened measures directed at the provision of safe and wholesome food for human consumption
• Enlightenment on the criteria to follow to endorse animal and animal products as safe for consumption
• Detailed guides on the recognition of environmental effects on food safety and food hygiene and upholding good sanitary measures
• Counselling to make informed and guided decisions as to the best methods to preserve different categories of food
• Comprehension of the legal requirements for food animal handling, processing, and preservation
• Vital details about food processing and handling in a bid to maintain microbiological standards of food
• Proper food sampling methods and techniques are needed to secure efficient food sampling and testing
• Necessary skills and knowledge to aid in the prevention of food poisoning and food-borne intoxication
• Skills required for management of risks associated with food animal handling and processing
• Skills to train employees and stakeholders in food processing and ensure that a pristine standard of hygiene is upheld
• Knowledge on how to handle and manage cases of confirmed food contamination or a breach in food packaging standards
• The potential to deliver assurance of the quality of food churned out for consumption by the populace

Training Methodology

For the purpose of this Zoe Talent Solutions training, the Do-review-learn-apply methodology will be applied. This is facilitated by assignments and projects designed for trainees to ensure adequate participation and engagement in the training process.

Our utmost priority at Zoe, is to ensure that the learning process is active rather than passive. This allows for more efficient learning and long-term retention of knowledge acquired from the training. Training is delivered by experienced professionals whose knowledge has been widely established in the niche of concern. In addition, every course is modified to suit the level and calibre of the training audience to foster inclusivity and is delivered simply with no ambiguity.

Organisational Benefits

Here are how organizations that enrol their professionals in this training course stand to profit

• Full confidence in the skills and experience level of professionals who have undergone training
• Compliance with laws and set-down rules as regards quality of food products
• Better and improved food handling operations by employees of the organization
• Advanced supervision and cost-effective food testing and sampling methods
• Up-to-date knowledge of modern trends and innovations in food processing preservation and handling
• Preservation of public health through the curtailing of common food-borne diseases
• Growth and an increased customer base on account of solid customer trust and confidence in the safety of the organization’s products
• Safety from legal claims and implications of non-adherence to food hygiene and microbiological standards

Personal Benefits

Professionals who enrol for this training course benefit in the following ways:

• In-depth knowledge about aspects of food hygiene and chances for career growth and establishment in related fields
• Confidence and skills to enlighten individuals and employees of organizations on methods and techniques to prevent food contamination and undue spoilage
• Advanced knowledge on inspection, sampling, and indicators of food spoilage and contamination
• Enhanced cognition about food-borne illnesses and how they come to play as a result of poor hygiene
• Knowledge of the proper channels to report imminent public health risks and dangers as a result of noncompliance with food hygiene standards
• Accurate inspection, testing, and correct judgment of food sampling results
• Awareness of advanced methods and techniques to adopt for better food preservation and storage
• An invaluable asset to organizational growth due to the wealth of knowledge and experience
• Cognizance of legal requirements and practices pertaining to matters of food handling and processing 

Who Should Attend?

• Professionals who oversee abattoirs and slaughterhouses
• Supervisors of food animal slaughtering and processing
• Professionals who act as Managers of restaurants, schools, and work cafeterias
• Public health officials in charge of food testing and sampling
• Caterers
• Professionals who monitor fresh fruit and vegetable packaging
• Managers of animal and animal product processing units
• Grocery storekeepers
• Individuals concerned about the quality of food consumed and seek to garner knowledge on how to imbibe better food hygienic practices

Course Outline

Module 1: Overview of Basic Food Hygiene

• Definitions
• Need for food hygiene
• Food safety hazards
• Public health concerns

Module 2: Food Microbiology

• Factors responsible for microbial storage
• Water quality testing
• Markers of microbial storage

Module 3: Components of Food Hygiene

• Personal hygiene
• Environmental hygiene
• Sanitation and Disinfection guidelines.

Module 4: Meat Hygiene

• Meat inspection
• Pre-slaughter animal handling
• Slaughter method and bleeding procedure
• Post mortem inspection

Modules 5: Milk Hygiene

• Principles of milk inspections
• Preservation and pasteurization
• Chemical contamination of milk

Module 6: Poultry and Egg Hygiene

• Poultry slaughter and hygiene
• Egg preservation methods
• Egg inspection

Module 7: Fruit and Vegetable Safety

• Fruit and vegetable storage
• Principles of hygienic storage
• Guidelines of handling fruit and vegetables

Module 8: Food Sampling and Testing

• Methods of food sampling
• Judgments based on food sampling results

Module 9: Food Preservation Methods

• Canning
• Freezing
• Drying
• Preservation through additives
• Preservation with Antimicrobials