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.
Course content :
Introduction to Food Handling & Handlers.
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).
