As part of the “Helmak B’Eedak” project activities, a training session was conducted on “Food Safety and Hygiene” and “Occupational Safety” to raise participants’ awareness of safe and clean work practices in the food sector.

The session covered foodborne illnesses and symptoms of food poisoning, along with explanations of different types of bacteria and sources of food contamination. Participants were also introduced to the Hazard Analysis and Critical Control Points (HACCP) system, its importance in ensuring food safety, reducing contamination risks, and the key control points within the system.

In addition to the technical training, the session also addressed occupational safety, focusing on how to maintain a safe work environment free of hazards and accidents. Participants learned about preventive measures to avoid injuries at work, types of potential workplace risks, and procedures to follow in case of fire emergencies and how to respond effectively.

This session is part of a broader training series implemented by the project to equip participants with the essential skills needed to work safely and professionally in the food sector.