Objective
To teach food business operators and food handlers the Good Hygiene Practices (GHPs) fundamental measures to minimize the occurrence and levels of hazards in the food chain. Namely, to assist food operators to develop and apply appropriate/adequate Food Safety Systems.
Learning Outcome
Participants should become knowledgeable of the FAO/WHO Principles of Food Hygiene, and the “Canadian Food Inspection Agency” (CFIA) food safety requirements. as well as the local regional requirements, such as the “Health Protection and Promotion Act” in Ontario, Canada.
Who will benefit
1. Food handlers in hotels, restaurants and the food industry workers.
2. Quality assurance personnel
3. Food safety inspectors
4. Operational (production) managers
Course Contents
The course contains 156 slides, divided into two main sections; the first is to address the Good Hygiene Practices Requirements, which includes topics on the establishment location & structure, equipment, facility sanitation, personal hygiene, transportation, complaints & recall procedures, and allergen management, while the second section describes the different types of hazards (the Microbiological, physical, and chemical.
Handout Materials
When the training is conducted On-Site, trainees will be given a binder, containing the training course slides and the exercises materials.
Sources(Guidelines)
1. Canadian Food Inspection Agency (CFIA): Regulatory requirements: Preventive controls Requirements for the Safe Food for Canadians Regulations (2021).
2. CFIA: Controls for establishments: Requirements for the Safe Food for Canadians Regulations. (2019).
3. CFIA: Food Safety Enhancement Program (FSEP) Implementation Manual, Volume 2,
4. FAO/WHO; Codex Alimentarius General Principles of Food Hygiene CXC 1-1969 Adopted in 1969. Amended in 1999. Revised in 1997, 2003, and 2020.
5. Health Protection and Promotion Act: Ontario Regulation 493/17 (Last amendment: 471/19).
Know your instructor
Dr. Jalal Mokhalalati, B.Sc., M.Sc., Ph.D.
Dr. Mokhalalati holds a Ph.D. degree in the field of human nutrition from University of London. Since his graduation in 1981, he wrote a number of books and scientific papers, and he worked in various countries for different sectors, including teaching at the University of Gaza.
In 2001, Dr. Mokhalalati retired from Abbott Laboratories as the Head of Medical and Regulatory Affairs Department in S. Arabia and started his own consultation office in Canada to serve the food & drug industry in all aspects of establishment licensing (GMPs), and Health Products registration with Health Canada.
Certification
Trainees who complete the course and accomplish at least a 75% score will receive a “Certificate of Achievement” from QMRS
Course Curriculum
Food Handlers: The Basics of Good Hygiene Practices
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Background