Course Description

This practical and highly-interactive course includes reallife case studies and exercises where participants will be engaged in a series of interactive small groups and class workshops. This course is designed to provide participants with a detailed and up-to-date overview of food safety. It covers the food safety, critical control points, regulation and inspection; the biohazards, foodborne disease and food spoilage; the bacteria, common foodborne illness, viruses and parasites; and the contaminants comprising of biological contamination, chemical contamination and physical contamination. During this interactive course, participants will learn the preservation and temperature control; the employee health and hygiene covering common hazards, skin, hair, mouth, nose and throat, employee sickness, hand washing, clothing, perfume and jewelry; purchasing, receiving and storing of foods; the importance and difference of cleaning and sanitizing; the pest control including its prevention and eradication; the faculty design covering the building design, equipment, floors, walls and ceilings; and the HACCP System and hazard analysis control point.

link to course overview PDF

TRAINING METHODOLOGY

This interactive training course includes the following training methodologies:

30 % Lectures
20 % Workshops & Work Presentations
20 % Case Studies & Practical Exercises
30 % Videos, Software & Simulators

In an unlikely event, the course instructor may modify the above training methodology for technical reasons.

VIRTUAL TRAINING (IF APPLICABLE)

If this course is delivered online as a Virtual Training, the following limitations will be applicable:

Certificates	:	Only soft copy certificates will be issued
Training Materials	:	Only soft copy materials will be issued
Training Methodology	:	80% theory, 20% practical
Training Program	:	4 hours per day, from 09:30 to 13:30