Learn Food Safety & Hygiene Best Practices
Food safety is critical to public health, consumer confidence, and the growth of Nigeria’s agricultural and food sectors. This platform has been officially approved by the House of Representatives Committee on Safety Standards, NAFDAC, Federal Ministry of Health in collaboration with key stakeholders across the food and health sectors, to deliver standardized training and national certification for food handlers across Nigeria.
From farmers and food processors to caterers, hotels, restaurants, and street vendors, this platform provides accessible and practical food safety education tailored to each stage of the food value chain... Show more
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Creating a Culture of Safe Food & Hygiene
Empowering individuals and communities with essential food safety knowledge to prevent illness and improve overall health.
5
STEPS
to Food Safety
HYGIENE
Wash Your Hands
- Before, during, and after preparing food
- Before eating
- After handling raw food
- After going to the toilet
SEPARATE
Separate raw meat, poultry, seafood, and eggs
- From ready-to-eat foods
- When shopping
- When storing
- When preparing food
COOK
Cook food thoroughly
- Use a thermometer for meat and poultry.
- Make sure juice are clear (not pink)
CHILL
Refrigerate food
- Perishable foods should be stored in the refrigerator for 6 to 72 hours
- Keep food in an airtight container
- Keep the temperature in the refrigerator at 5°C or lower
TEMPERATURES
Maintain safe food temperatures
- Cold foods: below 40°F
- Hot foods: above 140°F
- Avoid the danger zone (40°F–140°F) to prevent bacterial growth
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Safety
FOOD SAFETY
MYTHS AND FACTS
Can you tell if food is safe to eat by it's look and smell?
NO.
Most microorganism that can make you side don't don't change the look or smell of the food.
Do I have to refrigerate leftover food?
YES.
Food becomes unsafe if left at room temperature for more than two hours.
Is food dropped on the floor OK to eat if you pick it up within 5 seconds?
NO.
Microorganisms can transfer to food immediately and cause disease in some cases.
Can dish cloths spread dangerous bacteria?
YES.
Dish cloths and sponges can carry and spread dangerous bacteria. Disinfect them in sanitizing solution or boil in water.
Should raw poultry be washed before cooking?
NO.
Washing poultry can spread harmful microorganisms to hands, surfaces, utensils or other food.
Can I get sick from food I ate 3 days ago?
YES.
Some dangerous microorganisms take longer than a few hours to make you sick.
Is it safe to thaw frozen food at room temperature?
NO.
Thawing food in the refrigerator or in cold water prevents the growth of microorganisms.
Do organic fruits and vegetables need to be washed?
YES.
All produce, including organic, should be washed with clean water to remove physical contaminants and reduce the risk from any harmful microorganisms or chemicals.
Learn Training from Experts — Master Safe & Hygienic Cooking
Join our interactive classes lead by experienced food safety instructors and culinary professionals. Whether you’re a home cook or food service worker, get certified with confidence.
Live, interactive food safety training — learn in real time from certified experts
Explore global food hygiene techniques through hands-on virtual lessons
What Our Proud Students Saying
I am grateful for your wonderful course! Your tutors are the best, and I am completely satisfied with the level of professional teaching.
James Smith
CFO Apple Corp
"These lessons were eye-opening! I never realized how important proper food handling is until now. Highly recommended for everyone in the kitchen."
Monica Blews
Manager
I recommend these courses to everyone, and wish you, guys, luck with the new studies! Lorem ipsum dolor sit amet consectetur adipisicing.
John Dowson
Developer