Introduction to Hygiene Including Listeria Awareness (ONLINE)
Programme Coordinator: Lulanie Swanepoel
Course Level
Implementation
Duration
1 MODULE
OVERVIEW & OBJECTIVES
This course is designed to equip the participant with:
- Knowledge about microorganisms, how they are spread, how they can be controlled and the basics of food poisoning
- Personal hygiene knowledge, cleaning and sanitation, housekeeping practices, food-handling practices, temperature control, pest control and basic documentation, all in the fight to produce a product that is free from potential Listeria contamination
OUTLINE
- What is Hygiene?
- Product Spoilage & Food Poisoning
- Sources of Contamination
- Listeria
- Factors Affecting the Growth of Microorganisms
- Microbiological Cross-Contamination VIDEO
- Personal Hygiene
- Cleaning & Sanitation
- Cleaning & Sanitation VIDEO
- Waste Management
- Pest Control
- Storage Practices
- Food Handling Practices
- Documentation & Records
A certificate of attendance and digital badge will be issued once the course has been successfully completed.
ENTRY LEVEL REQUIREMENTS
None. Delegates must be comfortable communicating in English and need suitable reading and writing skills.
LANGUAGE
Presented in English
WHO SHOULD ATTEND
Food manufacturing industry:
- Production staff
- Supervisors and unit managers
COURSE DATES & ENROLMENT
This course is presented in a learn-at-your-own pace format via online learner management system (LMS) and can commence at any time.