This course is as per requirements under MLC 2006 Regulation 3.2- Food and catering – training course, food and personal hygiene, food storage, stock control, environmental protection, catering health and safety.
- Introduction to Food Handling & Handlers.
- Impact of Food-Borne Illness.
- Food Preservation, Storage and Temperature Control.
- Understanding Food Law.
- Food Safety Hazards and Contamination.
- Food Preservation, Storage and Temperature Control.
- Personal Hygiene.
- Hygienic Premises
- Hazards Analysis and Critical Control Point (HACCP).
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