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 :
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).