Food Safety Training Program
Basics of Food Safety: Importance, foodborne illnesses, legal standards
Food Contamination: Microorganisms, contamination sources, growth conditions
Personal Hygiene: Handwashing, protective gear, illness reporting
Safe Handling: Cooking, cooling, storage, cross-contamination prevention
Cleaning & Sanitizing: Procedures, agents, equipment hygiene
Storage & Labelling: FIFO, temperature control, allergen management
Pest Control: Common pests, prevention, facility maintenance
HACCP Principles: Hazard analysis, critical control points, documentation
Food Safety Culture: Roles, communication, teamwork
Assessment
