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.
- Advance Food Safety and Hygiene Training.
- 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).
- Food Safety in Catering/Inventory management.
- Kitchen Operations, costs and menu planning.
- Applying work place skills
- Cultural and religious catering requirements.
- Environmental protection.
- Garbage Management System.
Whether you prefer a call or an email, we’re here to assist you.