Basic Food Hygiene



The basic food hygiene (BFH) training is an approved mandatory training required by Dubai Municipality, UAE. MISP Training and Consultancy is approved training center by Dubai Municipality to conduct the training.

The training duration is eight hours, including coffee breaks, a lunch break and an Examination at the end of the program.

Program Details

1. Introduction about food hygiene
a. What is food poisoning?
b. Relation between food hygiene and food poisoning
c. Cause of food poisoning
d. Incidence of food poisoning
e. Management role of food hygiene in avoiding food poisoning
f. Good food hygiene benefits
2. Microbiology
a. What is Bacteria
b. Pathogenic and non pathogenic Bacteria
c. Bacterial multiplication
d. Factors influencing Bacterial multiplication
e. Spore formation
f. Toxin production
g. Microbes in food
h. Other micro-organisms (Viruses, Yeasts, molds and parasites )
3. Food poisoning and food-borne illness
a. What is food poisoning and food-borne illness’
b. Symptoms of food poisoning
c. Bacterial Intoxication
d. Bacterial Infections
e. Chemical Food-borne Illnesses
f. Parasites
g. Viruses
4. Food Contamination and its Prevention
a. What is contamination and Cross-contamination?
b. Contamination by micro-organisms
c. Vehicles and Routes of Bacterial contamination
d. Physical Contamination
e. Chemical Contamination
f. Control measures for preventing chemical, physical and biological contamination.
g. The role of temperature control
5. The Storage and Temperature Control of Food
a. Correct storage of food items
b. Dry, Chill and Frozen Storages
c. Food Temperature control (Receiving, Handling and storage, Thawing, Cooking, Cooling, Re-heating, Hot / Cold holding, Service / Display / Transportation)
6. Purchase to service
a. Possible hazards and the controls measures for all stages of food handling (purchase, receiving, storage, thawing, preparation, preparation, cooking, cooling, reheating and service)
b. Inspection or delivery checks
c. Hygienic food handling
7. Food spoilage and preservation
a. Signs and symptoms of food spoilage and how it can be prevented
b. Food preservation methods (Temperature controls, dehydration / moisture control, use of chemicals and use of physical methods)
8. Personal hygiene
a. Employee health
b. Hygiene and Personal cleanliness
c. Hand washing and Sanitizing
d. Disease control
e. Education and Training
f. Supervision
9. Pest Control
a. The basics of Pest Control
b. Signs of pest infestation
c. Preventing entry of Rodents and Insects
d. Reasons for Pest Control
e. Systematic prevention of pests’ entry.
10. Equipment and Utensils for food handling
a. The equipment design and construction
b. Equipment cleaning and sanitation procedures
11. Principles of Cleaning and Sanitizing
a. Detergents (Alkaline, Acid detergents)
b. Sanitizers (chemical sanitizer, recommended concentrations and contact time)
c. The importance Cleaning and Sanitizing
d. Acceptable methods of cleaning and sanitizing



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