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A specialized training diploma aims to help you become familiar with the concepts of public health, food hygiene, good health practices, the concept of personal hygiene, disinfection, and complexity, as well as understanding healthy practices and habits within work areas, and identifying the types of risks that threaten food safety and the correct way to deal with them, in addition to highlighting food  safety principles and good manufacturing practices(GMP ), and what are the standard operating procedures for hygiene and disinfection. During the explanation, the lecturer will define the HACCP system and the ISO 22000:2018 system, as well as the steps to prevent infectious diseases.

Details and topics of the training diploma

General overview

Diploma in Good Hygiene Practices in the Food Industry (GHP) is one of the most important training programs in the field of the food industry. This diploma is designed to qualify participants to be familiar with the concepts of food hygiene, Good Hygiene Practices (GHP), safe health practices and habits in work areas, and to identify the types of risks that threaten food safety. The difference between safe food, healthy food, and quality food, how to deal with them, identifying sources of food contamination and how to deal with them, good manufacturing practices (GMP), and standard operating procedures for cleanliness and disinfection within food establishments.

Training objectives

By the end of the training program, you will be able to:

• Familiarity with the concepts of public health, food hygiene, good health practices, and the concept of personal hygiene, disinfection, and sterilization

• Understanding good health practices and habits within work areas

• Knowing the types of risks that threaten food safety and ways to deal with them (biological risks - chemical risks - physical risks - food allergy risks)

• Understanding Good Manufacturing Practices (GMP)

• Understanding Sanitation Standard Operating Procedures (SSOPs):

• Familiarity with important definitions, concepts, and terms related to hygiene, health, and food safety and quality systems

• Getting to know the HACCP system

• Learn about the ISO 22000:2018 system

Who is this training diploma for?

• Workers in the food industry and food safety

• Workers in the field of hotel cooking

• Those wishing to work in these fields

The topics that will be studied

1. A general introduction to the topic and objectives of the training course

2. The concept of public health. General/Public Health

3. Food Hygiene concept

4. Good Hygiene Practices (GHP)

5. The concept of personal hygiene

6. The Procedures of Personal Hygiene

7. Hand washing procedures and rules (where - when - why - how)

8. Uniforms and protective clothing, their importance, and specifications

9. Good health practices and habits within work areas

10. The concept of cleanliness, disinfection, and sterilization, and recognizing the difference between them

11. Know the difference between Sanitation and Hygiene

12. The Concept of Food Safety

13. Identify the types of risks that threaten food safety and ways to deal with them:

o Biological Hazards

o Chemical Hazards

o Physical Hazards

o Food Allergy Hazards

14. The Factors for Bacterial Growth

15. The difference between safe food, healthy food, and quality food and how to deal with them

16. Understanding cross-contamination

17. Understanding Cross-Contact

18. Procedures and rules for safe handling of meat, birds, fish and their products, vegetables and fruits

19. Identifying the sources of food contamination and how to deal with them:

o Workers as a source of pollution

o Tools and equipment as a source of pollution

o Workplaces are a source of pollution

o Insects, rodents and pests as a source of pollution

o Food raw materials as a source of pollution

o Water and its sources as a source of pollution

o Garbage and waste as a source of pollution

o The surrounding environment as a source of pollution

o Customers as a source of pollution

20. Food safety principles:

o Food safety starts with you. .

o Professionals prevent pollution. .

o Store smartly. .

o Take into account time and temperatures. .

o Washing - rinsing - disinfection

o Pay attention to warning signs.

21.Good Manufacturing Practices (GMP)

22. The requirements and rules that must be taken into account when planning food service and production areas and establishments, including:

o Specifications and requirements for food receiving areas

o Specifications and requirements for food storage areas (dry goods stores - cold stores - freezer stores - chemical stores - general stores - sub-stores)

o Specifications and requirements for processing and preparation areas

o Specifications and requirements for cooking or production areas

o Specifications and requirements for food and beverage service areas

o Specifications and requirements of the processing and preparation department “Steward Area”.

o Health specifications for selecting food equipment

23. Sanitation Standard Operating Procedures (SSOPs):

o General cleanliness of tools, equipment, supplies and places

o Surfaces that touch food and surfaces that do not touch food

o Initial cleaning

o Main or basic cleaning

o Rinsing

o Disinfection (thermal - chemical)

o Sterilization (thermal - ultra-thermal UHT - optical - radiation - chemical)

o Drying

24. Safety and security procedures and rules when dealing with chemicals

25. Understand the importance of the MSDS form

26. Basic instructions and requirements that must be followed regarding visitors

27. Procedures for controlling pests, insects and rodents inside food establishments

28. Important definitions, concepts, and terms related to hygiene, health, and food safety and quality systems

29. Learn about the HACCP system

30. Getting to know the ISO 22000:2018 system

Training objectives

By the end of the training program, you will be able to:

• Familiarity with the concepts of public health, food hygiene, good health practices, and the concept of personal hygiene, disinfection, and sterilization

• Understanding good health practices and habits within work areas

• Knowing the types of risks that threaten food safety and ways to deal with them (biological risks - chemical risks - physical risks - food allergy risks)

• Understanding Good Manufacturing Practices (GMP)

• Understanding Sanitation Standard Operating Procedures (SSOPs):

• Familiarity with important definitions, concepts, and terms related to hygiene, health, and food safety and quality systems

• Getting to know the HACCP system

• Learn about the ISO 22000:2018 system

Who is this training diploma for?

• Workers in the food industry and food safety

• Workers in the field of hotel cooking

• Those wishing to work in these fields

The topics that will be studied

1. A general introduction to the topic and objectives of the training course

2. The concept of public health. General/Public Health

3. Food Hygiene concept

4. Good Hygiene Practices (GHP)

5. The concept of personal hygiene

6. The Procedures of Personal Hygiene

7. Hand washing procedures and rules (where - when - why - how)

8. Uniforms and protective clothing, their importance, and specifications

9. Good health practices and habits within work areas

10. The concept of cleanliness, disinfection, and sterilization, and recognizing the difference between them

11. Know the difference between Sanitation and Hygiene

12. The Concept of Food Safety

13. Identify the types of risks that threaten food safety and ways to deal with them:

o Biological Hazards

o Chemical Hazards

o Physical Hazards

o Food Allergy Hazards

14. The Factors for Bacterial Growth

15. The difference between safe food, healthy food, and quality food and how to deal with them

16. Understanding cross-contamination

17. Understanding Cross-Contact

18. Procedures and rules for safe handling of meat, birds, fish and their products, vegetables and fruits

19. Identifying the sources of food contamination and how to deal with them:

o Workers as a source of pollution

o Tools and equipment as a source of pollution

o Workplaces are a source of pollution

o Insects, rodents and pests as a source of pollution

o Food raw materials as a source of pollution

o Water and its sources as a source of pollution

o Garbage and waste as a source of pollution

o The surrounding environment as a source of pollution

o Customers as a source of pollution

20. Food safety principles:

o Food safety starts with you. .

o Professionals prevent pollution. .

o Store smartly. .

o Take into account time and temperatures. .

o Washing - rinsing - disinfection

o Pay attention to warning signs.

21.Good Manufacturing Practices (GMP)

22. The requirements and rules that must be taken into account when planning food service and production areas and establishments, including:

o Specifications and requirements for food receiving areas

o Specifications and requirements for food storage areas (dry goods stores - cold stores - freezer stores - chemical stores - general stores - sub-stores)

o Specifications and requirements for processing and preparation areas

o Specifications and requirements for cooking or production areas

o Specifications and requirements for food and beverage service areas

o Specifications and requirements of the processing and preparation department “Steward Area”.

o Health specifications for selecting food equipment

23. Sanitation Standard Operating Procedures (SSOPs):

o General cleanliness of tools, equipment, supplies and places

o Surfaces that touch food and surfaces that do not touch food

o Initial cleaning

o Main or basic cleaning

o Rinsing

o Disinfection (thermal - chemical)

o Sterilization (thermal - ultra-thermal UHT - optical - radiation - chemical)

o Drying

24. Safety and security procedures and rules when dealing with chemicals

25. Understand the importance of the MSDS form

26. Basic instructions and requirements that must be followed regarding visitors

27. Procedures for controlling pests, insects and rodents inside food establishments

28. Important definitions, concepts, and terms related to hygiene, health, and food safety and quality systems

29. Learn about the HACCP system

30. Getting to know the ISO 22000:2018 system