Objective

During the course delegates will gain a basic level of understanding on legislative and company requirements on food handling, proper disposal of food, and personal hygiene. Delegates will gain an exposure regarding critical control point in food preparation and handling.

Target Group

This course is designed for all personnel especially for whom involved with food preparation and handling.

Examination

Not applicable

Course Contents

Introduction to Food Hygiene Microbiology, Food and Diseases Food Contamination Food Poisoning Personal Hygiene Safe Food Handling Hazard analysis Critical control point Legislative and Company Requirement Food Storage and Keeping Cold Food Storage and Keeping Food Waste and Pest Cleaning and Disinfectant Housekeeping Management