Advance Food Hygiene and Safety Course

Objective :

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 :

1. Advance Food Safety and Hygiene Training.
2. Impact of Food-Borne Illness.
4. Food Preservation, Storage and Temperature Control.
5. Understanding Food Law
6. Food Safety Hazards and Contamination.
7. Food Preservation, Storage and Temperature Control.
8. Personal Hygiene.
9. Hygienic Premises.
10. Hazards Analysis and Critical Control Point (HACCP).
11. Food Safety in Catering/Inventory management.
12. Kitchen Operations, costs and menu planning.
13. Applying work place skills.
14. Cultural and religious catering requirements.
15. Environmental protection.
16. Garbage Management System.



Duration: 2 days