Duration: 1-day workshop

Objective: To provide participants with essential knowledge and skills to maintain high standards of food hygiene and safety in a food service environment.

Agenda:

Session 1: Introduction to Food Hygiene (1 hour)

• Welcome and Icebreaker
• Importance of Food Hygiene
• Legal Requirements and Regulations

Session 2: Microbiology Basics (1.5 hours)

• Introduction to Microorganisms
• Bacteria, Viruses, and Parasites
• Factors affecting Microbial Growth

Session 3: Food Contamination (1 hour)

• Types of Contamination
• Cross-contamination prevention
• Allergen Awareness

Lunch Break (1 hour)

Session 4: Personal Hygiene and Work Habits (1 hour)

• Handwashing techniques
• Personal Protective Equipment (PPE)
• Health and Hygiene in the Workplace

Session 5: Food Storage and Handling (1.5 hours)

• Proper storage practices
• Safe thawing and cooking temperatures
• FIFO (First In, First Out) system

Session 6: Cleaning and Sanitization (1 hour)

• Importance of cleaning and sanitizing
• Cleaning schedules
• Chemical safety

Session 7: HACCP Principles (1 hour)

• Hazard Analysis and Critical Control Points
• Implementing HACCP in the kitchen
• Monitoring and documentation

Session 8: Assessment and Q&A (1 hour)

• Review of key concepts
• Assessment quiz
• Participant Questions and Discussion

Closing Remarks and Certification Distribution (30 minutes)

• Recap of the day
• Distribution of certificates of completion
• Closing comments and feedback

Note: Adjustments to the schedule may be made based on the specific needs and prior knowledge of the participants. Interactive activities, case studies, and demonstrations should be incorporated to enhance engagement and understanding.