Food Safety Internship 2023

Overview
Food safety is used as a scientific discipline describing handling, preparing, and storing of food in ways that prevent illness. This includes a number of routines that should be followed to avoid potential hazards. Nowadays Food safety is common to interfere with health and nutrition.
Learning Objectives
By the end of this training participant will be able to:
• Define food safety and its importance in preventing foodborne illnesses.
• Identify the types of food contamination hazards and their sources to prevent them from causing harm to consumers.
• Develop strategies to keep food safe from different hazards, including physical, chemical, and biological contamination.
• Apply ISO22000 and HACCP principles to manage food safety risks effectively.
• Recognize the importance of food safety in hospitals and healthcare facilities, and learn how to apply food safety practices to prevent the spread of infections.
• Learn how to conduct a thorough cleaning and sanitation schedule at a hospital kitchen to prevent cross-contamination and maintain food safety standards.
• Understand the basics of nutrition, including the different food groups, their functions, and how to make healthy food choices.
• Learn how to calculate caloric needs based on age, gender, weight, and physical activity levels to maintain a healthy diet.
Schedule
Date | Time | Topic | Type of session | |
Day 1 | 10:00-12:00 am | Introduction to food safety principles part 1 | Didactic | 2 hours |
12:00-12:30 am | Break | — | 0.5 hour | |
12:30-2:30 pm | Nutrition basics | Didactic | 2 hours | |
2:30-4:30 pm | Diet planning | Didactic | 2 hours | |
Day 2 | 10:00-12:00 am | Introduction to food safety principles part 2 | Didactic | 2 hours |
12:00-12:30 am | Break | — | 0.5 hour | |
12:30-2:30 pm | Feeding of infants aged from 0-6months | Didactic | 2 hours | |
Day 3 | 10:00-12:00 am | Operation in 57357 kitchen | Didactic | 2 hours |
12:00-12:30 am | Break | — | 0.5 hour | |
12:30-2:30 pm | Nutrition in cancer patients | Didactic | 2 hours | |
Day 4 | 10:00-12:00 am | HACCP Plan | Didactic | 2 hours |
12:00-12:30 am | Break | — | 0.5 hour | |
12:30-1:30 pm | Nutrition in diabetes | Didactic | 2 hour | |
Day 5 | 10:00-12:00 am | Kitchen visit | Practical | 2 hours |
12:00-12:30 am | Break | — | 0.5 hour | |
12:30-2:30 pm | Hepatic nutrition | Didactic | 2 hours | |
Day 6 | 10:00-12:00 am | Kitchen Full audit and Evaluation | Practical | 2 hours |
12:00-12:30 am | Break | — | 0.5 hour | |
12:30-2:30 am | Renal Nutrition | Didactic | 2 hours |
Available dates
No | Waves | Available Dates |
1 | Wave 1 | From 02/07/2023 —- 13/07/2023 |
2 | Wave 2 | From 10/07/2023 —- 19/07/2023 |
3 | Wave 3 | From 31/07/2023 —- 09/08/2023 |
4 | Wave 4 | From 14/08/2023 —- 23/08/2023 |
5 | Wave 5 | From 28/08/2023 —- 06/09/2023 |
6 | Wave 6 | From 11/09/2023 —- 20/09/2023 |
7 | Wave 7 | From 25/09/2023 —- 04/10/2023 |
( 3 days per week For 2 weeks , Monday –Tuesday –Wednesday)
Target Audience
Faculties of Agriculture, Veterinary
Certificate Requirements
In order to receive your certificate, you have to attend not less than 70%
- Hard copy for 100 Egyptian Pounds
- Soft copy for free