Tuesday, May 6, 2014
Nowadays, customers are concerned more on the
quality, safety and the health of their food. Thus, food sanitation is the most
important aspect in a retail food industry. This module provides retail
operation personnel with basic level of knowledge in the areas of food safety
and sanitation. It provides proper procedures for cleanliness, sanitation,
personal hygiene and temperature control in order to prevent food borne illness
as well as to prevent company losses.
OUTLINE:
- Introduction to Health & Sanitation
- Types of Microorganism
- Factors Affecting Microorganism Growth
- Food Temperature Control
- Personal Hygiene & Health Requisites
- Food Handling Practices
- Housekeeping & Departmental Sanitation (Groceries – Front End – Meat – Frozen Food – Daily & Dairy)
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