Introduction to food safety

1. The importance of food safety
2. Losses caused by an improper nutritional level
3. Foods high and low risk

Microbiological Hazards

1. Microbiological Hazards
2. Bacteria multiplication
3. Spores and Toxicology
4. Types of food
5. Eradicate bacteria
6. Food spoilage and preservation.
7. Factors necessary for the growth and reproduction of bacteria
8. Danger range
9. Food toxins
10. Signs of food spoilage

Food poisoning and its prevention

1. Causes of food poisoning
2. Types of food poisoning
3. The main types of food poisoning bacteria
4. Foodborne diseases
5. Sources of bacteria that cause food poisoning
6. Cross contamination
7. Methods for controlling and eliminating bacteria
8. Food allergens
9. Groups most at risk of food poisoning
10. Causes of food poisoning
11. Auxiliary transport factors for food poisoning
12. Symptoms
13. Investigation of poisoning cases

Pollution risks and controls

1. Sources of food poisoning bacteria
2. Ways and means of pollution
3. Indirect pollution and ways to prevent it
4. Physical risks and ways to prevent them
5. Chemical hazards and ways to prevent them
6. Allergy risks and ways to prevent them.

Food safety system based on the application of the seven principles of HACCP

1. Prerequisites for HACCP implementation
2. The legislative framework of the HACCP system
3. The benefits that accrue to the organization from the application of the HACCP system
4. The flow path of food processes according to the HACCP system
5. Explanation of the seven HACCP clauses
6. Related laws
7. HACCP principles

Personal cleanliness

1. Training and its role in reducing poisoning cases in food establishments
2. Cleaning hands
3. Protective clothing
4. Disease reporting
5. Laws related to customer training
6. Correct hand washing methods to eliminate bacteria and prevent cross contamination

Harmful food pests and their prevention

1. Common harmful food pests
2. Reasons for preventing harmful food pests
3. Signs of harmful food pests
4. Environmental protection
5. Physical and chemical prevention.
6. How would you rate the efficiency and effectiveness of pest control?

Poisoning team

1. Configuration and goals
2. Distribution of roles
3. The role of effective communication within the team and stakeholders

Designing facilities for the purpose of using food and necessary equipment

1. Establishing the food policy of the facility
2. Administrative commitment to the application
3. Management audit
4. Training

Tenth

1. Review
2. The test