FOOD SAFETY

The course called Food Safety is designed to teach people about the principles and practises that are important for making sure that food is safe and of good quality. The course includes various subjects such as recognising and managing potential dangers in food, correctly handling and storing food, maintaining cleanliness and hygiene, and establishing efficient systems for food safety management. Students will be taught about the possible dangers that can arise during the process of preparing and distributing food. They will also learn about the rules and guidelines set by regulatory bodies and the standards followed by the food industry to ensure that food is safe for consumption. The focus is on learning and applying the principles of HACCP (Hazard Analysis and Critical Control Points) in different food production and service environments. By engaging in interactive learning activities, analysing case studies, and participating in practical demonstrations, students will acquire the necessary knowledge and skills to effectively prevent foodborne illnesses. This will ultimately contribute to safeguarding the health and well-being of consumers. By successfully completing this course, individuals will gain the knowledge and skills needed to work in various food-related industries such as food service establishments, catering companies, and food manufacturing facilities. This course specifically focuses on ensuring food safety, which is crucial in these industries.