Hygiene, Cleaning and Sanitisation

Purpose:

To ensure food safety and hygiene by controlling personal hygiene, cleaning, pest prevention, and water quality.

This course covers Standard Operating Procedure (SOP) 9, 10, 16 and 17.

Objectives:

• Implement procedures for food handlers to maintain proper personal hygiene, preventing contamination through skin infections, improper hand hygiene, and unsafe working attire.
• Ensure food contact surfaces and equipment are cleaned and disinfected regularly to prevent microbial contamination.
• Establish preventive measures to prevent pests such as rodents and insects from contaminating food storage and handling areas.