Health and Hygiene Inspections

This course aims to develop knowledge and understanding of food hygiene and to test the application of that knowledge in the workplace. The owner of this course is the Medical Section, Corporate SSHE Division.

These are details of course’s content:

• Design and facilities for carting and living quarters, covering location and facilities, portable water, ice and steam, waste disposal, changing facilities and toilets, hand washing facilities in processing area, disinfections, lighting, ventilation and safety, and emergency equipment
• Equipment and utensils for carting and living quarters, covering materials, containers for inedible material and waste, equipment identification, equipment and utensil storage
• Hygiene requirements for carting and living quarters, i.e., maintenance, cleaning and disinfection, hygienic control program, storage and disposal of waste, pest control, and storage of hazardous substances
• Personnel hygiene and health requirements, including hygiene training, medical examination, communicable diseases, injuries, and personnel hygiene
• Hygienic processing requirements for catering, covering raw materials requirements, prevention of cross-contaminations, use of water in food processing, thawing, cooking process, portioning process, chilling process and storage conditions of chilled food, freezing process and storage conditions of frozen food, reheating and services