Many people die every now and then as a result of food-related illness. Food-borne illness is caused by consuming or perhaps drinking a contaminated food or beverage. Well informed food handlers that are safer foods, recognize their duties certainly and can better the results on the business, by decreasing responsibility as well as food waste.

Who Should Attend?
Food handlers in different institutions such as as; hotels as well as restaurants, schools, factories and food processing industries and food inspectors
Duration:5 Days

Objectives
Explain what's meant by "food-borne illness and also record many examples
Describe the desirable skills and knowledge offered inside a foodborne outbreak searching team
Describe what HACCP and also come up with HACCP plan

Comprehend the benefits of individualized hygiene during food handling
Discuss good ways to purchase, cook, prepare, and preserve food

Program Content
1. Introduction
• Meaning of foodborne illness
• Food contamination - prevention and control
• Food poisoning - prevention and control
• Bacteria associated diseases - management and prevention.
• Virus-related disease avoidance and control.
• Poison related disease - prevention and control
2. Investigation and Reporting of foodborne illness
• Preliminary analysis of the situation
• Communication among staff use of social networking and E-mails
• Food as well as environmentally friendly Investigation
• Control measures
3. HACCP
• Meaning of HACCP
• The dangers tackled in HACCP
• Howto develop a plan
• Understanding requirement shows as well as building a HACCP team
 • Establishing severe limits in addition critical control points
4. Hygiene and Food Safety
• Basic foods security: Importance and examples of food safety hazard
5. Pest Control
• Food insect avoidance and control
• Waste disposal