Food Hygiene Asia

 "It's about making it your culture not just training" 

About us

Our Food Hygiene Training focuses on heighten your staff's awareness and understanding of the importance of a hygienic workplace and working practices. Food poisoning is normally caused by negligence or ignorance a reduction in the high level of food borne illness cases will only be achieved by the education of food handlers.
Food Hygiene Asia works with resorts, restaurants and businesses delivering training and support to improve food handlers safety awareness, to reduce guest complaints and to reduce staff sick leave all risen from food borne illness.

"It's about making it your culture not just training"

Our training is great fun, informative and highly rewarding but like any training if it is not endorsed, supported and kept alive on a monthly, weekly, daily, hourly bases it's lost in the heat of the busy day.
Food Hygiene Asia will assist in setting up measures, controls, reminders and assistance in making the food hygiene training live on well after we have left!
WHO The World Health Organization estimates that 1 in 3 of us suffer from food poisoning each year.
Our Food Hygiene training is highly interactive using a variety of visual, oral, audio, role play and games to keep all participants interested, motivated and focused enhancing their enjoyment and increasing their ability to remember and understand.
The training courses cover :-

• Food safety
• Hygiene hazards
• Temperature control
• Refrigeration
• Chilling
• Cold holding
• Cooking
• Hot holding
• Reheating
• Food handling
• Principles of safe food storage
• Cleaning
• Hand Washing
• Personal Hygiene
• Food premises and equipment

Our training is specifically tailored to Asian learners and all training is taught in English as well as the local language.
 

In Thailand!

The World Health Organization estimates that there are more than 30 million cases annually of food poisoning in Thailand and forty percent of the reported cases are believed to be the result of salmonella poisoning. Each month four to six percent of the Thai workforce reports to a clinic or hospital with symptoms of food borne illness and each case of suspected food borne illness results in an average down time, in terms of sick leave, of two days, as well as the medical expenses incurred by the worker and the national health care system. In spite of this data and its economic implications, most companies do not include food poisoning in their lost-time due to injury reports.

Common mistakes in food handling that lead to illness include food that is prepared several hours prior to consumption and stored at improper temperatures; insufficient cooking or reheating of food to reduce or eliminate pathogens; cross-contamination; and people with poor personal hygiene handling the food.

What is the Difference Between Bacteria and a Virus?

Bacteria are much larger than viruses and much more complex.
In fact the biggest virus is only as large as the smallest bacterium. A typical bacterium has a rigid cell wall containing a cell membrane, which holds cytoplasm (water like substance that fills the cell). Within that fluid are chromosomes that hold instructions for making new bacteria and performing a host of other functions.



Viruses are much smaller than bacteria and are measured in millions of a millimeter.
Viruses are much simpler than bacteria and are made up of only nucleic acid, a protein coat, and a spiked envelope. Viruses are unable to live in the absence of a living host cell.