FOOD SAFETY & HYGIENE Level II
While it may seem that the incidence of foodborne illnesses increases year to year, the reality is people have been getting sick from food-borne illnesses since the beginning of time.
Indeed, many food preparation techniques, such as cooking, salting, canning, and fermentation, were borne out of a motivation to reduce food-borne illness. The enhanced capabilities of the modern food safety system to detect pathogens and issue recalls has only increased our awareness and actions to mitigate food safety emergencies.
Historically, the first suggested documented case of a known food-borne illness dates back to 323 B.C. According to doctors at the University of Maryland who studied historical accounts of Alexander the Great’s symptoms and death, the ancient ruler is believed to have died from typhoid fever, which was caused by Salmonella typhi.
This is a six-module course on food safety that aims at teaching you proper food handling practices that will protect your food-service operation while discussing topics related to food safety and quality including current issues regarding microbiological and viral threats from food, and the mitigation of chemical, bio-logical and physical threats through the use of HACCP- a food safety principle,SQF and ISO standards.
The course is also designed for beginners in food industries/establishment operators and front-line food service workers such as cooks, servers, dishwashers, and deli workers. It covers important food safety and worker safety information including foodborne illness, receiving and storing food, preparing food, serving food, cleaning and sanitizing, thus ensuring when working with food, you are able to prevent food-borne illness, contamination, allergic reactions and the spread of disease.
Impacts of recent regulations and effects of the Covid-19 pandemic, the Food Safety and Modernization efforts and the global threats like Bioterrorism on food production and distribution will be discussed. Methods of statistical process control and Economic benefits as related to maintaining constant product quality will be explained.
This course aims to inform, educate and instill the practice of food safety for all persons involved in the food chain. Specific objectives include:
- Create awareness in terms of food safety
- Educate on the standards of food safety
- Apply best practices of food safety in the food chain
- Build a sustainable culture of food safety in the practice of handling food
After completing this Six Module-course, the student will be able to:
- recognize and identify basic food science concepts and terminology used by professionals in the nutrition, foods, foodservice and food science fields.
- understand the multiple functions of regulatory agencies in the food safety field
- understand the sources of food-borne risk.
- understand basic principles of HACCP, SQF and ISO and sanitation in general.
- understand selected laws and regulations pertaining to food processing.
- understand the socio-economic impact of food safety to food businesses
This course is recommended to beginners; who handle, distribute, and serve food anywhere in the republic of Kenya in the public sector, private sector, and NGOs. It is therefore recommended for hoteliers, food vendors, hospitals, schools, food processors, and food exporters.
The basics of food safety are recommended for those who are beginners in the food chain. Debutants in the handling of food will benefit from these basics. The participants should be able to demonstrate these basic food safety skills within one month of engagement. A quiz will be used to evaluate the learners at the end of this module.