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
Hazard Analysis and Critical Control Point (HACCP).
