Course Overview

About this course

To equip food handlers of both retail and non-retail food establishments with the knowledge and

1. skills to follow food safety and hygiene policies and procedures as well as inculcate the rationale of
2. some of the practices into food handlers for better understanding and assisted policing in the
3. licensed food premises

What you'll learn

1. 1. Sources of food contamination
2. 2. Microorganisms associated with foodborne illness
3. 3. Preventing food contamination – 5 Key Food Hygiene Principles
4. 4. Conduct food safety and hygiene checks

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