→ Manage and maintain an effective pest control system → Identify or report structural deficiencies in the food operation → Ensure food workers suffering from food-borne illness do not work in contact with open food → Explain the implications of food-borne illness in the food operation → Promote a high standard of personal hygiene throughout the food operation → Demonstrate commitment to good food hygiene practices → GHP QUALITY CONSULTANTS is guarantees the value for your money. → Beginning of the session, the course material handouts are distributed to all attendees. → The maximum number of attendees should not exceed 16 nos. → It takes 6 hours duration which includes one coffee break (15 minutes), a lunch break (30 minutes) → The Person-in-charge Level 2 training is a computer based Power Point presentation with set in videos. A PIC answers technical questions and provide coaching as needed for other employees to improve their performance at work. The Person-in-charge (PIC) training course is designed for a person at supervisory level on duty during all operating hours trained in the prevention of food-borne illness and injury. → Acceptable methods of cleaning and sanitizing → Sanitizers (chemical sanitizer, recommended concentrations and contact time) → Equipment cleaning and sanitation procedures → Preventing entry of Rodents and InsectsĮQUIPMENTS AND UTENSILS FOR FOOD HANDLING → Food preservation methods (Temperature controls, dehydration / moisture control, use of chemicals and use of physical methods) → Signs and symptoms of food spoilage and how it can be prevented → Possible hazards and the controls measures for all stages of food handling (purchase, receiving, storage, thawing, preparation, cooking, cooling, reheating and service) → Food Temperature control (Receiving, Handling and storage, Thawing, Cooking, Cooling, Re-heating, Hot / Cold holding, Service / Display / Transportation ) THE STORAGE AND TEMPRATURE CONTROL OF FOOD → Control measures for preventing chemical, physical and biological contamination. → Vehicles and Routes of Bacterial contamination → What is contamination and Cross-contamination → What is food poisoning and food-borne illness’ → Other micro-organisms (Viruses, Yeasts, molds and parasites )
→ Factors influencing Bacterial multiplication → Management role of food hygiene in avoiding food poisoning → Relation between food hygiene and food poisoning → GHP QUALITY CONSULTANTS is guaranteed the value for money.
→ End of the session, the course material handouts are distributed to all attendees. → The maximum number of attendees should not exceed 25 nos. → It takes six to eight hours duration which includes two coffee breaks (15 minutes), a lunch break (30 minutes) and Examination hour (30 minutes). → The basic food hygiene training is a computer based Power Point presentation with set in videos.