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Basic Food Hygiene
Introduction

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.

Certificate Validity

2 Years

CERTIFICATE

DISS

duration

1 Day (6 Hours)

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