COURSE OVERVIEW
OVERVIEW
- 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.
TARGET AUDIENCE
- All Food handlers, bar staff, waiters/waitresses, store men, and counter staff who are directly involved in handling food.
- Strongly recommended for new hires.
COURSE DETAILS
COURSE DURATION | LANGUAGE | CERTIFICATE |
| 2 Hours | English | DISS |
| *Please notify us if an interpretation is required | *Validity: 2 Years |
COURSE OUTLINE
COURSE OUTLINE
- General Introduction
- Bacteria and Food Poisoning
- Prevention of contamination and Food Poisoning
- Personal health and hygiene
- Cleaning and disinfection
- Safe handling and storage of food
- Pest Awareness
COURSE SCHEDULE
COURSE TYPE: CLASSROOM
Upcoming Course Dates
JANUARY
| START DATE | END DATE | DAY | TIME |
| 2-Jan-23 | 2-Jan-23 | Mon | 8:00-12:00 |
| 10-Jan-23 | 10-Jan-23 | Tue | 8:00-12:00 |
| 18-Jan-23 | 18-Jan-23 | Wed | 8:00-12:00 |
| 25-Jan-23 | 25-Jan-23 | Wed | 8:00-12:00 |
| 26-Jan-23 | 26-Jan-23 | Thu | 8:00-12:00 |
FEBRUARY
| START DATE | END DATE | DAY | TIME |
| 6-Feb-23 | 6-Feb-23 | Mon | 8:00-12:00 |
| 7-Feb-23 | 7-Feb-23 | Tue | 8:00-12:00 |
| 8-Feb-23 | 8-Feb-23 | Wed | 8:00-12:00 |
| 9-Feb-23 | 9-Feb-23 | Thu | 8:00-12:00 |
| 13-Feb-23 | 13-Feb-23 | Wed | 8:00-12:00 |
MARCH
| START DATE | END DATE | DAY | TIME |
| 6-Mar-23 | 6-Mar-23 | Mon | 8:00-12:00 |
| 7-Mar-23 | 7-Mar-23 | Tue | 8:00-12:00 |
| 1-Mar-23 | 1-Mar-23 | Wed | 8:00-12:00 |
| 2-Mar-23 | 2-Mar-23 | Thu | 8:00-12:00 |
| 8-Mar-23 | 8-Mar-23 | Wed | 8:00-12:00 |
APRIL
| START DATE | END DATE | DAY | TIME |
| 2-Apr-23 | 2-Apr-23 | Sun | 8:00-12:00 |
| 3-Apr-23 | 3-Apr-23 | Mon | 8:00-12:00 |
| 5-Apr-23 | 5-Apr-23 | Wed | 8:00-12:00 |
| 6-Apr-23 | 6-Apr-23 | Thu | 8:00-12:00 |
| 12-Apr-23 | 12-Apr-23 | Wed | 8:00-12:00 |
QUICK REGISTER
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