Hand Hygiene and Hand Washing Techniques
The ever-increasing risk of food-poisoning outbreaks, as well as the risks and costs associated with product spoilage and recall has made the implementation of a food-safety system vital if a facility wishes to be synonymous with outstanding-quality service.
As a result, this two-hour course was developed with highly-visual material (photographs and a video demonstrating the principles of hygiene), followed by a practical session where delegates demonstrate their understanding.
Delegates will be introduced to hand hygiene and learn more about germs, how they are spread, how they can be controlled and the basics of food poisoning.
- To equip the participant with knowledge about bacteria, how they are spread and can be controlled through good hand hygiene.
The following topics are covered in the presentation:
- Basic hygiene principles (including germs and food poisoning)
- Personal hygiene
- Hand hygiene and techniques.
- Food handlers
- Quality controllers
- Floor workers
- Staff involved in processing related products/areas