SAFETY FOOD SANITATION INCIDENT

Category: Lessons Learnt

Code: 5004

Who should attend: Members of the Catering Department

Objectives and Benefits: Trainees knowledge will be updated to the following subjects:

  • gastrointestinal (GI) illnesses;
  • foodborne illnesses; causes and prevention;
  • equipment and facilities (related to food and other areas);
  • food protection;
  • hazard analysis critical control points (what they are and how to apply them);
  • potable water (protection and handling);
  • housekeeping and infection control.

Legislation & References:

  • Industry Best Practice

Duration: 0,5h

Τελευταία τροποποίηση: Τρίτη, 11 Σεπτέμβριος 2018, 4:14 μμ