Food handler + sanitation + halal Tutorial PDF

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Food handler + sanitation + halal Tutorial...

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COURSE SUMMARY Integrated Food Handler ’s Course, Cleaning & Sanitation and Halal Awareness Training (Kursus Berintergasi Latihan Pengendalian Makanan, Pembersihan & Sanitatsi dan Kesedaran Halal ) Introduction: In this two-days integrated training consist of Food Handler’s Course, Cleaning & Sanitation and Halal Awareness Training. The Food Handlers course was developed by the Food Safety & Quality Division, MOH for delivery to all food handlers involved in all aspects of the preparation, storage and serving of food. Cleaning and sanitation crucial for everyone who works in the food industry to have a sound knowledge of food hygiene. The cleaning and sanitation part in this training is intended to introduce participants to the importance of implementing an effective cleaning and sanitation program in a food production facility. Halal food means any foods that are allowed to be eaten according to Syariah Law. The Halal Awareness in this course is intended to provide the participants with knowledge of the Halal and Haram concept and how it applies to the Food services. Note: As per Food Hygiene Regulation 2009 (Peraturan Kebersihan Makanan 2009) , it is now mandatory for all Food Handlers to undergo the above training and possess the above certificate at all times. Non-compliance to the above can results in a fine of not more than RM10,000/= or not more than 2 years imprisonment.

Objective: 1. Aims to provide food handlers with the skills and knowledge they need to handle food safely and ensure that it remains safe to eat. 2. The food handler will identify what IS a foodborne illness is and it’s causes. 3. The food handler will promote proper personal hygiene practices while working in a food handler capacity. 4. The food handler will be able to minimize/ prevent cross contamination within a food establishment. 5. Aware and understand the importance of cleaning and sanitation 6. Describe the basic principles of cleaning and sanitizing including the difference between the two 7. To create awareness of Halal and Haram in the manufacturing industry

8. To understand how the Halal concept applies to service provision.

Learning Outcomes: On completion of this course, participants will be able to:  Discuss the importance of food handling training  Be more alert with regards to personal, equipment and premise hygiene  Know about proper and hygienic food handling techniques 

Understand the basic concept of Halal according to Syariah Law



Recognize and discuss the current issues in the Halal industry



Understand the general requirements of Malaysian Halal certification

 Target Group :  All food handlers, as defined in the Food Hygiene Regulations (2009) Course Level: Basic Course Duration: 2 days

Note : All participants will receive KKM registered Food Handlers’ certificates upon completing Food Handlers’ course and another general certificate of attendance upon completing the cleaning and sanitation and Halal training. (IRENE, take note that there will be additional cost of RM 12 for every participant for registration with KKM and issuance of KKM registered Food Handlers’ certificates by KKM registered providers). For instances, if there are 25 participants, the total fees will be RM 12 x 25 pax. Max allowed per session is 30 pax. I need IC number and full name of participants at least 1 week before training for registration of the participants with KKM. Kindly DO NOT contact me to get more info of the KKM registered providers or reduction of this fees. I am actually doing a favor for you on this as your client will insist on the KKM registered Food Handlers’ certificates.) Thank you.

Integrated

Food Handler ’s Course, Cleaning & Sanitation and Halal Awareness Training (Kursus Berintergasi Latihan Pengendalian Makanan, Pembersihan & Sanitatsi dan Kesedaran Halal ) Day 1 (Basic Food Handling & Food safety and hygiene) TIME 0900 – 0930

0930 – 1040

CONTENTS Pre-quiz Introduction to Food Handling & Food Safety Food Handling - Personal Hygiene - Premise Cleanliness - Equipment Cleanliness

1040 – 1100 1100 – 1200

1200 – 1300

Morning Break Food Safety - Factors Affecting Food Safety o Raw Materials, Storage, Handling Critical Factors of Food Poisoning - 12 Critical Factors of Food Poisoning - Video Post-quiz

1300 – 1400

1400 – 1540

Lunch Break -

Food Safety Issues and Incidents Foodborne Illnesses and Their Causes Foodborne Hazards and Their Control Measures Potentially Hazardous Foods Time and Temperature Control

1540– 1600

Evening Break

1600 – 1700

Case Study and Group Presentation

1700 – 1730

Tea Break & End of Day 1

Day 2 : Cleaning and Sanitation and Halal Awareness

TIME

0900 – 0930

0930 – 1030

CONTENTS Introduction - Definition of Cleaning & Sanitation - The importance of Cleaning & Sanitation Nature of the Impurities - High-protein Impurities - High-fat Impurities Surfaces - stainless steel, Teflon, etc. Types of Cleaning Agent and Selection of Cleaning Agent - Chlorine-based Sanitizers - Quaternary Ammonium Compounds - Fatty Acid Sanitizers - Peroxide - Hydrogen Peroxide (HP) - Peroxyacetic Acid (PAA)

1030 – 1100

1100 – 1300

Morning Break Types of Cleaning Cleaning Equipment Cleaning Procedure Effective Cleaning - Factors that influence the effectiveness of cleaning - Selection of cleaning agent - Monitoring - Inspection (Swab Test) - Chemical residues - Allergen How to Avoid Cleaning Chemical Cross-contamination?

1300 – 1400 1400 – 1500

1500 – 1540

Lunch Break -

Halal and Haram according to Jakim Guidelines

-

The Technical Definition of Halal

-

Classification of Halal and Haram Foods

-

Current Issues in the Halal Food Industry

1540– 1600

Evening Break

1600 – 1700

-

1700 – 1730

General Requirements for Malaysian Halal Certification Tea Break & End of Day 2...