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, and environmental protection and catering health and safety.
- Introduction to Food Safety and Hygiene.
- Impact of Food-Borne Illness.
- 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).
- Garbage Management System.
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