Basic Food Hygiene

Objective:

The aim of the course is to develop knowledge about principles and practices of food hygiene in catering & to ensure compliance with local authority food safety requirements.

Contents:

  • General Introduction
  • Bacteria and Food Poisoning
  • Prevention of contamination and Food Poisoning
  • Personal health and hygiene
  • Cleaning and disinfections
  • Safe handling and storage of food
  • Pest Awareness

Who Should Attend:

  • All Food handlers, bar staff, waiter/waitresses, store men and counter staff who are directly involved in handling food.
  • Strongly recommended for new hires.

Structure:

  • Tutorials, Discussions, Workshops, Case Study, Quiz & Test.

Venue: DISS Facility/ Client’s Premise

Certificate: DISS

Certificate Validity: 2 years

Duration: 1 Day – 6 hours

Schedule

July, September, November

 

Schedule Available Upon Request

August, October, December

 

Schedule Available Upon Request

Level
Short Course
Group
Food Production and Catering, Hospitality & Tourism
Duration
6
With Certification
Array
Accredited
No
Track
No

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2018-07-15T12:26:13+00:00