Food Safety Course
It is with great pleasure that we introduce this training package on Food Safety for Nutritionists and other Health Professionals Access to nutritionally adequate and safe food is the right of each individual and an important condition for good health.
At the brink of the 21st century, foodborne diseases remain one of the major public health problems and an important cause of malnutrition, particularly in infants and young children. Read More
The recommended length of course is 8 days. Trainers are free to make the time shorter or longer to fit local circumstances, provided that they present all the mandatory material.
Module 1
- Introduction to the course
- The nature of microorganisms and parasites
- Microbiological ecology
- Safety of portable water
Module 2
Module 3
- The impact of diarrhoea on nutritional status
- Impact of foodborne disease health, social and economic implications
Module 4
Module 5
Module 6
- Distribution and occurrence of foodborne Ilness
- Factors contributing to foodborne illness
- Strategies for preventing foodborne illness
Module 7
Module 8
- Good hygienic practices
- Good hygienic practices applied to food service establishments
- Cleaning and disinfection
Module 9
- HACCP the system and definitions
- Hazard analysis and critical control point determination
- HACCP - recapitulation and interactive student exercise
Module 10
Module 11
- Train the trainers
- Food safety course organisation
- Role of WHO and ICD in food safety
- Copyright
- Suggested Course Timing
Food Safety Forum
