Food poisoning

Bag code: FCHN54210024 Days: Two "Today’s training 5 hours" Time: 10 training hours. Targeted participants: Those interested in the diet system. Program overview: This program is about food poisoning (definition – types – characteristics – objectives – positives – negatives .. etc.) and will be presented through the following units: First training unit: Concept of food poisoning, its causes, and prevention. Second training unit: Global impact of food poisoning and its symptoms. Program objectives: To enable the trainee to know what food poisoning is and the types of bacteria causing it. To understand the symptoms and prevention. To list the symptoms and course of food poisoning. To analyze which foods should be avoided to prevent food poisoning. Program topics: First unit: (Concept of food poisoning, its causes, and prevention) What is food poisoning and the types of bacteria causing it? Causes of food poisoning and its most common types. Methods of transmission and contributing factors. Symptoms and prevention. Second unit: (Global impact of food poisoning and its symptoms) Symptoms and course of food poisoning. Global impact of food poisoning. Food safety management by the World Health Organization. Which foods should be avoided to prevent food poisoning? Bag contents: PowerPoint 70, Trainer’s guide 55, Trainee’s guide 48, Activities 4, Introductory guide 4, References 4, Evaluation and data forms 6, Pre- and post-test 6, Videos 4, Photos 10, Mind maps 1, Brochure 1. Bag contents 12. Training bag model: Please click here to view the training bag model.