This course is designed for all personnel especially for whom involved with food preparation and handling.
Prerequisites
All delegates must be in possession of a valid medical certificate.
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.
Course content
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
