The Food Safety Management program is designed to provide required skill to the people having responsibility to advice people on dietary requirements and preservation of food and associated items in a hospital environment. The program also highlights personal hygiene practices in order to prevent the spread of infection and cross contamination.
Highlights of the course
- Impact of Foodborne Illnesses
- Hospital Food Safety Manager Responsibilities
- Eleven International Food Safety Icons
- Foodborne Illness
- How the threat to health starts
- Biological hazards
- Physical hazards
- Chemical hazards
- Preventing Foodborne Illnesses
Target Group
Safety professionals, Food handlers, Cold storage staff, Camp bosses, anybody handling food and associated substances
Eligibility: No any prerequisite. However good written and oral command in English Language will be an added advantage
Duration: 05 days including Examination
Examination : The examination consists of Twenty multiple-choice questions – online examination
Pass percentage : 50%
What will students receive on successful completion?
ICOSHE accredited FSM Certificate.