Introduction to food safety

1. Definitions
2. Risks
3. Food Poisoning/Foodborne Diseases
4. Vulnerable groups
5. Benefits and costs of food hygiene

Microbiological Hazards

1. Definitions
2. Microbiological Hazards
3. Bacteria multiplication
4. Spores and Toxicology
5. Types of food
6. Elimination of bacteria
7. Food spoilage and preservation

Food poisoning and its prevention

1. Definitions
2. Causes of food poisoning
3. Types of food poisoning
4. The most important types of food poisoning bacteria
5. Foodborne diseases

Pollution risks and controls

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

Critical Control Point for risk analysis from procurement to service

1. Definitions
2. Relevant laws
3. The principles of the HACCP system
4. Safer food means better business
5. Delivery and unloading
6. Storage
7. Setup
8. Cooking/Reheating
9. Keep Hot
10. Cooling
11. Presentation
12. Personal cleanliness
13. Relevant laws
14. Training
15. Cleaning hands
16. Protective clothing Report illness

Harmful food pests and their prevention

1. Common harmful food pests
2. Reasons for preventing harmful food pests
3. Evidence of harmful food pests
4. Environmental Protection
5. Physical and chemical protection

Hygiene and disinfection

1. Relevant laws
2. Cleaning hazards
3. The importance of cleaning
4. Cleaning schedules
5. Cleaning methods.

Food Laws and Legislation

1. International Food Law
2. Food Law in the UAE
3. Gulf Legislations and Specifications

Review

1. Review
2. Test method
3. The test