The professionals in the catering industry; specially chefs, baristas, bartenders, stewards, hygiene officers and supervisors and small-scale food service operators should possess a sound knowledge on food safety, hygienic food processing, storage, handling and service and their quality assurance aspects to prevent food borne diseases and related consequences. Furthermore, this is important to comply with the local regulatory requirements and international food safety standards.
This training covers in-depth understanding of the principles of food safety, handling, preparation, storage and service.
After successful completion of the training program, the participants will be able to implement best practices within the commercial kitchens in different food processing establishments, adhere to the food safety and quality assurance guidelines.
This training also provides level 03 competences of the food safety and hygiene for catering.
This training program aims to equip professionals of the catering industry and students of the relevant fields of studies with the essential knowledge and skills on food safety, hygiene and quality assurance aspects.
Gathering knowledge and exhibiting the skills on safe food handling, food safety and hygiene requirements in the catering industry provides immense opportunities in the field of Catering, Hotels and Restaurants (HoReCa).
Section No
Title
No. of Hours Allocated
01.
Food Contamination and Food Safety Hazards
1.5
02.
Food Spoilage and Food Poisoning
1.5
03.
Safe Food handling and Hygienic Processing Requirements
04
04.
Hygienic Operation
03
05.
Personal Hygiene and Health
01
06.
Hygienic Food Establishment
02
07.
HACCP
02
Total Hours of the Training
15
Â
This section introduces the contaminations and contamination sources associated with the food, their significance for the food safety and controlling aspects of them.
Â
This section aims the spoilage and poisoning of food and food borne diseases and physical, chemical, microbiological and environmental factors affecting to the occurrence of such food safety consequences.
Â
This section provides an essential knowledge on safe food handling and other processing practices to maintain food safety while controlling food safety hazards and microbiology, hygiene and quality of the food.
Â
This section focuses on the key management practices that a catering establishment should maintain to ensure smooth functioning of food safety management.
Â
This section aims to develop the personal hygiene and behavioral practices of food handlers and other operational staff to secure the food from contamination from human.
Â
This section provides the basic requirements to establish and maintain food processing premises to prevent food safety hazards from the surrounding environment.
Â
This section describes the Hazard Analysis Critical Control Point system to address significance food safety through a systematic and scientific approach.
No
Assessment
Marks Allocated
01
Formative Assessment (Online MCQ)
100%
Total Marks for the Assessment
100%
Final Mark
Grade
75-100
A
65-75
B
55-65
C
45-55
D
<45
F
Web Designer
02 days
Zoom online platform
English and Sinhala
All the participants should maintain at least 80% attendance to obtain the certificate.
Participants will be rewarded with hard copy certificate upon participation and passing the test(s).
The interested candidates should apply for the training program through the google form by providing name, address, contact number, email address and institution and should pay the relevant training fee prior to commencement of the training program.
2025 @FoodGUIDE | Design by Olutek Digital Solutions
