Chefs, cooks, chef-confectioners, chefs, buyers, department heads, central / institutional kitchens managers at catering companies, restaurants, hospitals, nursing homes, including all businesses for food production and serving in Israel.
Fundamentals of Food Microbiology
The food flow line from supplier to foundation
Factors affecting health and food safety
Diseases and food poisoning
Food acquisition, food labeling and shelf life, fake discovery and prevention
Transportation, storage and food maintenance under safe conditions
Raw and cooked food preservation methods
Transitions from one mode to another, such as cooling, freezing, thawing, heating, and reheating
Regulations and Terms – Business Licensing and Institutional Kitchens
Employee hygiene and its impact on food safety
5 One Weekly Meetings | 4 hours each session
Those who pass the Ministry of Health examinations will be given a “Sanitary Trustee” certificate