Health and Hygiene Inspections

These are details of course's contents

• Design and facilities for carting and living quarter covers Location & 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 quarter covers Materials, Containers for inedible material and waste, Equipment identification, Equipment and utensils storage
• Hygiene Requirements for carting and living quarter, i.e., Maintenance, Cleaning and disinfections, Hygienic control program, Storage and disposal of wastes, Pest control and Storage of Hazardous substances
• Personnel hygiene and health requirements includes Hygiene training, Medical examination, Communicable diseases, Injuries, Personnel Hygiene.
• Hygienic processing requirements for catering covers Raw materials requirements, Prevention of Cross-Contaminations, use of water in food process, Thawing, Cooking process, Portioning process, Chilled process and storage conditions of chilled food, Freezing process and storage conditions of frozen food, Reheating and services.