Basic Food Safety and Hygiene
overview
course 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.
target audience
- All Food handlers, bar staff, waiter/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 | *Vailidilty: 2 years |
course outline
- 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
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