Institute Of International Certification and Qualification
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Food safety course in Rawalpindi Shamsabad

Students explore the fundamentals of food safety and environmental sanitation.

In this session, they will identify the types of food contamination, the

importance of personal hygiene, workplace cleanliness, and the issues of cross-

contamination. This module is a basic course required for all kitchen and food

and beverage staff and a prerequisite to other Food Safety courses and all

culinary courses.
In this Food Safety & Hygiene Course, you’ll gain a solid understanding of food

safety and hygiene. You’ll learn how to cook food to the right temperature,

prevent food poisoning, keep the work area clean and comply with food safety

standards. You’ll also discover the essential aspects of the design of food

premises and understand the process of waste disposal, cleaning, disinfection

and food spoilage prevention. The course will also outline the process of

implementing FSMS in the food industry. Lastly, you’ll learn how to train your

staff effectively on food safety and hygiene.

Learning Outcomes
Develop a comprehensive understanding of food safety and hygiene
Know the responsibilities and required skills of a food safety supervisor
Understand why temperature control is vital in food safety
Learn good hygiene practices to avoid health and safety risks
Enhance your ability to manage the kitchen safely
Grasp the core principles of infection contro

Module Learning Outcomes:
Upon satisfactory completion of this module, a participant should have the

ability to:

Define food safety and state 2 reasons why food safety is important.
Explain the importance of employee health and the symptoms and illnesses that

should be reported to the person in charge (PIC)
Explain the importance of personal hygiene in the prevention of food

contamination and foodborne illness.
Identify the types of food contamination and their sources.
Explain the temperature danger zone and give examples of time temperature

control for safety foods (TCS).
Explain cross contamination and its prevention from food receipt to service.
Explain and apply how to properly store food, equipment and supplies to prevent

contamination.
Describe and demonstrate the proper methods for the cleaning and sanitizing of

food service equipment and utensils (includes food testing thermometer, beverage

dispensers i.e. coffee and tea)
Discuss the importance of maintaining the physical plant in clean condition.
Food safety course in Rawalpindi Shamsabad
Address
Office No 4#, First floor Maryam Plaza Main Murree Road Shamsabad Rawalpindi
Contact No# 0303-5309302