Food poisoning caused by microbes is a serious public health problem. Hygiene standards and procedures are laid down in food legislation to protect public health. However, improving food hygiene is not just a matter of implementing and enforcing regulations. Food poisoning is caused by the consumption of contaminated food or water. Poor hygiene, cross contamination, improper handling and inadequate heat treatment are the most common causes of food borne disease. Companies engage the services of food vendors whether knowing the sources of the foodstuffs, ingredients etc.
The presence of heavy metals such as Lead, mercury, Cadmium, etc. in the environment is a serious issue when food is considered. When food is contaminated by any of these naturally and artificially produced heavy metals and other industrial chemicals it affects the populace. This is while food safety should be taken very seriously. When a customer takes in contaminated food; it will lead to a very serious litigation and eventually affects the business of such company. Standards of hygiene should be maintained to minimize the risk of contamination by the application of housekeeping and cleaning systems. This workshop is aimed at creating awareness on these food safety challenges.
At the end of this course the participants will be able to:
- identify hazards associated with poor personal hygiene;
- assess the inherent food and occupational health hazards;
- identify critical control points (CCP) in food process and handling; and
- put measures in place to control cross contamination and food poisoning.
|7 Unity Close, Unity Estate Off Segun Kujore Off CMD Road Shangisha, Magodo.
||Aug 13 - 13 Aug, 2019
Registration: 08:00:am - 09:00:am
Class Session: 09:00:am - 04:00:am
Lucky Oderhohwo 08028427429
Lucky Oderhohwo and Others