Course Overview

Who is a food safety handler?

Food safety handlers are trained personnel charged with the responsibility of ensuring that food does not become contaminated, dangerous, or unfit to eat. Also, food handlers have additional responsibilities in terms of hygiene and sanitation.

On the other hand, food safety relates to the handling, preparing, and storing of food to minimize the danger of people getting sick from contaminated illnesses. Similarly, food hygiene refers to the conditions and measures that must be in place from the time food is manufactured until it is consumed. The food safety handling course ensures that food is kept wholesome and does not endanger consumers’ health.

As a professional food handler, you will be responsible for maintaining and ensuring food safety by enforcing the law and regulations of food safety on those in the food production and distribution business. Also, as a competent food safety handler, you can own or partner with those who engage in that business to create delicate and standard food for clients and consumers according to the food safety act.

How do you become a safe food handler?

This Zoe Talent Solutions training is aimed at equipping you to become a professional food safety personnel and also to equip you with relevant material and apparatus to be the best at it. Therefore, the significance of this course cannot be underestimated by an industry of food and related services or individuals looking to diversify their professional careers.

Course Objectives

The overall course has the following fundamental objectives, which have been considered the core of this course.

• Recognize and identify basic food safety concepts and terminology professionals use in the nutrition, food service, and food science fields
• Understand the multiple functions of food safety regulatory agencies
• Understand basic principles of HACCP, SQF, and ISO and sanitation in general
• Understand selected laws and regulations on food processing
• Attendees will learn to apply sensory evaluation techniques to the study of food
• The course will teach the basic requirements of food preservation and storage
• Attendees will be equipped with knowledge and techniques for identifying and mitigating food poisoning
• Attendees will understand the significance of food safety in the supply chain

Training Methodology

All courses are customizable as per the course audience. At Zoe, content is reviewed in-depth, to check for alignment. An experienced professional delivers the course from the pertinent profession. Contributions during the course are encouraged through group activities, projects, role-plays, and many more. Practical learning and case scenario analysis form an integral part of Zoe training courses following the ‘Do–Review–Learn–Apply’ model.

Organisational Benefits

Food safety is the fundamental safety that we should ensure as an organisation because food safety has gone a long way to affect the well-being of every customer and the reputation of any organisation involved in food handling.

• Qualified staff internal audits are conducted regularly to ensure compliance at all stages of the manufacturing and production process
• Organisational credibility is enhanced by adherence to internationally recognized food safety standards
• Client satisfaction is higher as a result of the process’s overall safety
• Avoid Losses and condemnation as a result of lawsuits, and litigation is protected
• The presence of competence in the subject inside the organisation increases the chances of acquiring the HACCP certification
• Increased sales as a result of consumer happiness and retailer trust, leading to the growth and success of the company
• Attendees will learn the concept of food intolerance and poisoning

Personal Benefits

Individuals who take this course will prosper professionally, whether as professionals or in other fields, or those looking to attain a particular course and build a career. The following are some of the benefits individuals will derive from the course.

• Attendees can build a career as Auditors in food safety handling
• Internal auditors with more skill and capabilities to perform higher-level tasks and duties to ensure adherence to international food safety standards
• Improved skill set and capabilities to contribute to the organisation’s credibility and profitability by applying internationally recognized food safety standards, resulting in increased demand and sales
• It gives you a sense of success to know that you’ve attained knowledge that would improve consumer health and safety
• Increased understanding, knowledge, and skill set of universally adopted food safety standards, resulting in more significant potential, capability, and opportunity to work in any food-related organisation
• Improved skills and capacities to pass the HACCP certification

Who Should Apply?

The food safety handler class was formed to provide the integral tenets of food safety across the industry and businesses engaged in rendering, producing, and distributing food services.

The following are those that should apply for this class.

• Senior management and members of organisations in the food industry need to understand and know more about Food Safety
• Hoteliers and restaurateurs need to teach food safety practices to their staff
• Organisations and compliance experts accountable for conducting food safety and manufacturing, production, and cooking process compliance for various organisations
• Chefs and staff responsible for manufacturing and preparing food for consumers
• Legal advisors and officials should be aware of food safety standards in lawsuits or any other legal concerns
• Any other professional interested in learning more about food safety as a handler

Course Outline

This course covers the following areas crucial for your certification as a professional food safety handler:

Module 1: The concept of food safety

• Concept of Food safety and definitions
• Food security, food safety and hygiene, food chain, food production, handling, transportation, storage, and preparation
• Agencies of food safety
• Food processing Environment
• Sanitary requirement of food processing premises
• Hygiene and health requirements of food handlers

Module 2: Food preservation

• Food spoilage and preservation techniques
• Food poisoning and food infections, their prevention, and control

Module 3: Food quality control

• Concept of food sampling and quality control
• Food safety laws and regulations

Module 4: Licencing of Food and Beverage Companies

• Licensing of food preparation
• Water packaging premises,
• Licensing liquor premises

Module 5: Capacity building for food handlers

• The organisation of a workshop for food handlers
• Food hygiene Education

Module 6: General overview of safe handling and processing of various food products

• Monitoring and inspection
• Cross-verification

Module 7: Food Safety

• Risks Associated with Food: Chemical, Physical
• Risks Associated with Food: Microbiological
• Risks Allergens
• Risk-Benefit Analysis; Food Additive Approval 

Module 8: Hazard Analysis Critical Control Point

• Case studies
• Application of ISO and SQF Standards

Module 9: Sanitation

• Principles
• Chemicals/Pest management