Safety in Industrial Plants

Safety in Industrial Plant

WHO SHOULD ATTEND?

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

COURSE 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