Food Safety for Catering Training
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IMOST Academy's **Food Safety for Catering** Training is designed to provide catering professionals with essential knowledge on maintaining high food safety standards. This 4-hour course covers food safety management, hygiene protocols, temperature control, and compliance with food safety legislation.
Benefits of Food Safety for Catering Training
- Compliance with Regulations: Ensure adherence to food safety laws and HACCP principles.
- Hygiene and Safety: Learn best practices for food handling and contamination prevention.
- Practical Application: Implement effective cleaning, disinfection, and temperature control measures.
- Certification: Receive IMOST Academy certification valid for 2 years.
Key Details
| Detail | Description |
|---|---|
| Course Type | Food Safety for Catering Training |
| Duration | 4 Hours |
| Certification | IMOST Academy Certification (Valid for 2 years) |
| Assessment Method | Written Test, Demonstration, and Oral Questioning |
| Venue | IMOST Academy |
Course Structure
- Module 1: Introduction to Food Safety and Legislation
- Understanding food hygiene and foodborne illnesses.
- Key terms: contamination, cross-contamination, pathogen, food poisoning.
- Regulatory requirements and responsibilities.
- Module 2: Food Safety Management Systems (FSMS)
- Implementing HACCP-based food safety systems.
- Monitoring critical control points.
- Corrective actions and documentation.
- Module 3: Personal Hygiene Standards
- Best practices for food handlers.
- Importance of handwashing and protective clothing.
- Managing illnesses and hygiene regulations.
- Module 4: Cleaning, Disinfection, and Waste Disposal
- Cleaning and sanitization procedures.
- Types of cleaning agents and disinfection methods.
- Proper waste management and segregation.
- Module 5: Contamination Risks and Controls
- Microbiological, chemical, and physical contamination.
- Preventing cross-contamination in food preparation.
- Managing allergenic contamination risks.
- Module 6: Temperature Control and Monitoring
- Understanding the danger zone for bacterial growth.
- Proper thawing, cooking, cooling, and reheating temperatures.
- Using thermometers to ensure food safety.
