Safety in Industrial Plants

Plant Managers, Facility Engineers, Insurance Personnel, Staff in Safety and Environmental Departments, Production, Plant and Process Engineering.

Fees in US$:

Course Fees

US$ – per participant

Fees are inclusive of coffee breaks

Program Outline:

The course is designed to meet the requirements of the Food safety Regulations and covers the principles of the food hygiene and catering in a simple and interesting manner and is directed at those working in kitchens or preparing, supervising, serving or selling food. The topics covered include:

• Introduction to Food Hygiene Law
• Bacteriology
• Food Poisoning and Food Borne Diseases
• Personal Hygiene
• Delivery and Storage
• Germs – The Enemy Within
• Preparing , Cooking and Serving Food
• Case Study
• Hazard Analysis
• Kitchen Cleaning Systems
• Fighting Food Pests
• Food Hygiene Legislation