3. Hazard Control and PPE

This session covers advanced techniques for controlling biological, chemical, and physical hazards in food production. Learn how to manage foodborne pathogens, control allergens, and reduce contamination risks through effective food storage, personal hygiene, and the use of PPE. The session also includes strategies for pest control and maintaining a safe working environment.

Learning Objectives:

• Identify and control biological, chemical, and physical hazards in food production.

• Implement effective personal hygiene practices and use PPE correctly.

• Control pests and ensure food safety through proper storage and handling.