Introduction

Industries in the Durban area have in their employ, manufacturing floor staff and general assistants  with years of related experience but no formal qualification in microbiology/food science or theoretical knowledge to support this practical experience. This short course aims to fill that gap and influence competence with better understanding. There have been calls from industry for this specific short course.

 

Purpose of The Course

A person credited with the short course will be able to:

• Recognise potential harmful sources of food contamination.
• Understand the importance of good personal hygiene and how to maintain this in food production.
• Understand the need for hygienic cleaning and sanitising principles in a food production facility.

 

Who Should Attend

This course addresses the needs of acceptable sanitation and safety practices in food handling industries. Those working in food production environments and need to improve their skills and knowledge base should attend this course.

 

Contents of The Course

Upon completion, attendees will be able to:

• Understand the sources of food contamination in the food production environment.

• Understand the function of micro-organisms in food production and the significance of reducing harmful bacteria.

• Describe the principles and procedures to follow to maintain good personal hygiene in a food environment.

• Understand the practices used to maintain a hygienic environment in the food handling industry.

• Explain the necessary procedures for sanitizing of equipment, surfaces and facilities in a food production facility.

• Describe the necessary pest control methods to maintain hygienic conditions in a food industry.

 

Assessments: Two written assignments will be given during the course.

Duration and Dates: 2 days including practical sessions: 26-27 September or 29-30 September 2018.

A certificate will be awarded on completion of the course.

Cost: R 2800

Please contact: phillipp@dut.ac.za or 031 373 5321