The training introduces the key concepts of food safety microbiology for food handlers and food service workers with practical hands-on activities to emphasis the scientific basis for sanitation requirements. Attendees will participate in activities that will clearly demonstrate the consequences of improper food handling and sanitation and learn how to manage/control the risks. Hand washing, use of gloves, the extend of surface contacts and contamination on money will be explored using fun activities with high visual impact.
Course Objective: Upon completion of the course, the participants will be aware of the microbiological risks in the food service industry with emphasis on proper sanitation and ways to minimize microbial contamination of food.
Who should attend? This course is intended for food handlers in the food service industry.