Introduction to food handling and preservation.
Food Hygiene:
Safe practices for handling food and preventing contamination will be taught. This includes the importance of handwashing, using clean utensils, and maintaining a clean work environment.
Safe Handling of Raw Foods:
You will learn about the precautions necessary when working with raw foods, such as meat, fish, and dairy products. This includes preventing cross-contamination and proper handling to avoid foodborne illness.
Food Preservation Techniques:
Preservation methods such as refrigeration, freezing, dehydrating, canning and pickling will be explored. This involves understanding the principles behind each method and how to apply them correctly.
Temperature Control and Storage:
You will learn about the importance of maintaining proper temperatures during food storage to prevent the growth of bacteria and ensure food safety.
Rules and Regulations:
Information will be provided on local and national regulations related to food handling and preservation, to ensure compliance with food safety standards.
Prevention of Foodborne Illnesses:
You will learn about foodborne illnesses, their symptoms, and how to prevent them through proper food handling and preservation practices.
Sustainable Practices:
Some courses may also address topics related to sustainability, such as reducing food waste and efficient use of resources.
