Summer Internship – Food Safety – Tanta
Program Objectives
- Define food safety.
- Know types of food contamination hazards.
- Keep Food Safe from different Hazards.
- Establish Food Safety System.
- How to apply ISO22000 and HACCP.
- How to apply food safety at hospitals and its importance.
- Pre requite requirements for establishing a food premises.
- How to conduct a Cleaning and Sanitation schedule at Hospital Kitchen.
- Know nutrition basics.
- How to calculate caloric needs.
- Define different food groups.
Program Schedule
| Date | Time | Topics | Type (Practical – Didactic) |
| Day 1 | 9:00 – 11:00 | Introduction to food safety principles | Didactic |
| 11:30 – 1:30 | Kitchen visit | Practical | |
| Day 2 | 9:00 – 11:00 | Receiving raw food material & storage & cooking | Didactic |
| 11:30 – 01:30 | Kitchen visit | Practical | |
| Day 3 | 9:00 – 11:00 | Food display and serving | Didactic |
| 11:30 – 01:30 | Kitchen visit | Practical | |
| Day 4 | 9:00 – 11:00 | Nutrition basics | Didactic |
| 11:30 – 01:30 | Case study | Practical | |
| Day 5 | 9:00 – 11:00 | Meal planning | Didactic |
| 11:30 – 01:30 | 24 hour recall | Practical | |
| Day 6 | 9:00 – 11:00 | Nutrition in diabetes | Didactic |
| 11:30 – 01:30 | Case study | Practical |
Available Dates
5 Participants / wave
Program Duration is 2 Weeks – Attending 3 Days per Week
| From | To | |
| Wave 1 | 25/7/2021 | 5/8/2021 |
| Wave 2 | 8/8/2021 | 19/8/2021 |
| Wave 3 | 22/8/2021 | 2/9/2021 |
| Wave 4 | 5/9/2021 | 16/9/2021 |
| Wave 5 | 19/9/2021 | 30/9/2021 |