FSQ01 - Basic Food Safety & Quality Workshops for Food Handlers (1/2 or 1 day)
食物处理者的基本食物安全与素质课程 (半天或1天)

 

The purpose of this programme is create awareness among food handlers about the danger of food poisoning, its  causes and consequences and the negative impact that it will bring to the image of the country in the world.  It addresses on the measures of preventing food poisoning besides providing good ethics of work among the food handlers.  This programme has been gazetted compulsory for all food handlers should they be in food service sector or food processing sector by the Ministry of Health, Malaysia. 此课程设立的目的是为了要让处理食物者能认识到食物中毒的危险性，它的成因、结果和它所带来负面的影响。此课程已在报章上刊登，是一项马来西亚卫生部对所有食物卫生处理服务业者的强制性课程。 OBJECTIVES   课程目的 •  Understand the issue and the sources of food poisoning    了解食物中毒的问题和根源 •  Understand food contamination caused by micro-organisms such parasites, bacteria and virus    了解由微生物构成的污染，包括寄生虫、细菌和病毒 •  Understand measures of preventing food contamination and hence free from food poisoning    了解预防食物污染和食物中毒的方法 •  Be aware of importance of personal hygiene and unacceptable habits in the course of food handling    注意个人卫生的重要性和食物处理过程中不可接受的习惯 •  Understand the importance of preparing the food and correct ways of safe-keeping the food    了解准备食物的重要性和安全储存食物的正确方法 •  Understand ways of washing & cleaning cutleries & utensils and disposing off food remnants.    了解清洗和洁净餐具、器皿和食物残渣处理的方法 •  Mould a good work culture and ethics and understand the concerned Food Acts    陶造好的工作文化和道德以及了解食物相关法令 •  Understand the concept of quality warranty in food handling    了解食物处理质量保证的观念 PROGRAM OUTLINE 课程大纲 First, this programme addresses on the types of food poisoning and its causes before explaining on the micro-organisms, similarities and differences between parasites, bacteria and the viruses. It subsequently touches on how food is contaminated by the microorganisms and how to prevent it.  It later emphasizes on the importance of maintaining personal hygiene and desisting from having unacceptable habits during work.   Finally the correct way of washing and cleaning the cutleries and utensils is mentioned and disposing off food remnants. The programme is concluded with the importance of having work culture and ethics and understanding of concerned Food Acts. 首先，此课程强调食物中毒和它的成因，之后解释微生物，寄生虫、细菌和病毒的相同点和不同点。之后触及了食物是如何被微生物污染和怎样预防。此课程也强调保持个人卫生和在工作时候停止采取不能接受的习惯之重要性。最后也会提及清洗和洁净餐具和器皿的方法以及处理厨余的方法。最后的结论是拥有工作文化和道德及了解食物相关法令的重要性 WHO SHOULD ATTEND 谁该参与？ It is mandatory for all food handlers both the management personnel and the workers to attend this programme before they are allowed to handle the food.  The management personnel are encouraged to attend and acquire the relevant knowledge. 所有在食物服务行业或食品工业领域工作的员工，参加此项课程是强制性的。完成参与此课程培训后，方可在其工作岗位上任职。管理层也受促参加此培训课程以便获得相关的知识。