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TRAINING AND CONSULTING

BASIC FOOD HYGIENE TRAINING FOR FOOD HANDLERS

WHO SHOULD ATTEND
The course is designed for all food handlers, stewarding staff and any person involved directly with food who works in the food and food-related industries such as catering companies, food processors,  restaurants and hotels.

COURSE OBJECTIVE
  • Promote essential food hygiene awareness
  • Develop a food safety commitment towards the organization
  • Explaining the relation between Microbiology and food poisoning
  • Demonstrate the need of Good Hygiene Practices and practical on site practices in the food preparation areas
  • Deliver adequate understanding of local hygiene regulations
COURSE CONTENT

The course will cover topics including:
  • Introduction of Food Hygiene
  • Bacteriology
  • Food Poisoning and Food borne diseases
  • Contamination & prevention
  • Purchase, storage, temperature control, preparation, cooking, cooling , reheating and serving
  • Food spoilage and preservation
  • Personal Hygiene
  • Design and construction of food premises
  • Equipments for food handling
  • Pest control
  • Cleaning & disinfection
  • The Food Legislation
A multiple-choice test will conclude the course.
CERTIFICATION:
Upon completion of the program students who pass the test will be awarded a
Certificate issued by U.K based Chartered Institute of Environmental Health.
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