– Course Objective

The aim of the course is to develop knowledge about principles and practices of food hygiene in food processing environment, hotels and catering to ensure compliance with local legal food safety requirements.

– Course Content

• General Introduction to food safety.
• 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.
• HACCP

– 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.

– Course Delivery

All training is conducted at our in-house training centre. However we also provide training at customers premises as required.