Food Hygiene  Asia

Food Safety Mini Presentation

The course aims to introduce the essentials of food hygiene awareness, and the causes and prevention of food poisoning.

The presentation is 24 slides in total some of the subjects are:-

• Why food hygiene?     
  
• Common symptoms of food borne illness
• Types of bacteria - Spoilage & Pathogenic & there sources
• How bacteria multiplies
• High risk foods & Managing high risk foods
• Chemical & Physical contamination
• The Danger Zone
• Thawing food
• Cross contamination

The course is essential for all individuals who prepare and handle food or drink as part of their everyday or occasional working practice this would include proprietors, managers and supervisors and is the perfect presentation for new staff orientation

Please specify if you require the presentation in English only or English & Thai languages

To view the presentation in English    To view the presentation in Thai   

The quiz aims to introduce the essentials of food hygiene awareness, and the causes and prevention of food poisoning.

The quiz presentation is 13 slides in total and has questions on the following subject:-

• The rate bacteria multiply
• What bacteria needs to multiply
• What is important when handling high risk foods
  
• The safe ways to thaw food
• What temperature is the danger zone
  
• How do you deal with the danger zone
  
• Hand wash rules
  
• Sources of Pathogenic bacteria
• Preventing Cross contamination

The quiz is essential for all individuals who prepare and handle food or drink as part of their everyday or occasional working practice this would include proprietors, managers and supervisors and is the perfect quiz presentation for new staff orientation

The Cross Contamination Presentation concentrates on this specific and important subject matter  essential in the training and understanding of food hygiene and the causes and prevention of food poisoning.

The presentation is 12 slides and covers the following:-

• What is Cross Contamination?
• The 3 main causes of Cross Contamination
  
• What is important when handling high risk foods
• Opportunities for group discussions on their understanding of Cross Contamination
  
• Preventing Cross Contamination
  
• Key examples of each of the main sources of Cross Contamination
  

The presentation is essential for all individuals who prepare and handle food or drink as part of their everyday or occasional working practice this would include proprietors, managers and supervisors and is the perfect presentation for new staff orientation