OBJECTIVE:
During the course delegates will gain a basic level of understanding on legislative and company requirements on food handling, proper disposal of food and personal hygiene
CONTENTS:
Delegates will have a knowledge on the following areas:
– Introduction to Food Hygiene
– Microbiology, Food & Diseases
– Food Contamination
– Food Poisoning
– Personal Hygiene
– Safe Food Handling
– Legislative & Company Requirement
– Food Storage & Keeping
– Cold Food Storage & Keeping
– Food Waste & Pest
– CLeaning & Disinfectant
– Hosuekeeping Management
