Emergency Response and Rescue Corps

Food hygiene (handling) courses category A

Created on Tuesday, 31 January 2012 10:29

food handling

Intended for:

Food handlers involved in the preparation, manufacture, packing and/or handling of non-
high risk food and wrapped food.

Course contents:

  • The importance of hygiene in the food industry
  • Pathogenic organisms – the potential to cause illness
  • High and low risk foods
  • Causes of food poisonings and how to avoid them
  • Personal health and hygiene: importance; the need to report illness; no smoking
  • Cross contamination: its causes and prevention
  • Food storage: protection; temperature control; rotation
  • Foreign bodies’ in food: types and prevention
  • Cleaning and disinfection: materials used, methods, storage of detergents
  • Waste disposal: storage and hygienic disposal
  • Pest control: importance of control.
  • Legal requirements as per local legislation
  • Any particular topic related to the delegates’ job

Duration: Three (3) hours.

Certificate valid for 2 years

Assessment practical and written examination

Course fee includes certification and student notes

Food hygiene (handling) courses category B

Created on Tuesday, 31 January 2012 10:31

food handling

Intended for:

Persons involved in the preparation or manufacture of high-risk food and retailers and

wholesalers that handle open (unwrapped) high risk-food.

 

Course content (same as Category A) but in more depth besides having additional topics

  • Bacteriology & Food poisoning
  • Prevention of food poisoning & contamination
  • Temperature control of food
  • Labelling
  • Personal hygiene
  • Cleaning & disinfection
  • Pest control
  • Food premises & equipment
  • Hazard analysis
  • Legal obligations
 

Duration: Eight (8) hours

Certificate valid for 5 years

Assessment practical and written examination

Corse include certification, notes and training materials

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