Basic Food Hygiene

COURSE OVERVIEW

• Basic food hygiene concepts.

• Determination & application of appropriate prerequisite programme for food sector.

• Application of HACCP principles.

• Benefits of implementation of ISO/FSSC 22000

• Determination & cultivation of hazards

TUTOR WILL FOCUS ON

• Fundamental principles of a food safety management system as well as principles, processes and techniques used for the assessment and control of food safety hazards

• Understand the role of an auditor to plan, conduct, report and follow-up food safety management system audits based on FSSC 22000

BENEFITS TO ORGANIZATION

• Help to understand food hygiene training

• Help to maintain appropriate work environment

• Help to reduce potential legal/customer complaints

• Knowledge on legal obligations

WHO SHOULD ATTEND?

• Any Person who involved in Food sector

• Hotel sector including kitchen staff, stewarding staff.

• Employees who holding responsibility on food safety management system

Certificate will be issued upon successful completion