ENSEMBLE COMMUNITY

MODULE #1:

Food handling
Food storage temperatures
Working methods to avoid food contamination
General hygiene principles applicable to anyone who comes into contact with food or with materials / equipment that come into contact with food
Food labeling.

MODULE #2:

Food hygiene and safety
Cleaning, sanitation, and disinfection procedures for materials and equipment
Environmental sources of food contamination
Microbiological, physical, and chemical risks related to food hygiene and safety
Food sources.

MODULE #3:

Physical training
Sports nutrition
Cardiovascular exercise
Strength training
Balance training
Stretching exercise.

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