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 as a percentage of the total tuition hours

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 before or during the course 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 to participants through Haward’s Portal. This includes Wallet Card Certificates if applicable
Training Materials	:	Only soft copy Training Materials (PDF format) will be issued to participant through the Virtual Training Platform
Training Methodology	:	80% of the program will be theory and 20% will be practical sessions, exercises, case studies, simulators or videos
Training Program	:	The training will be for 4 hours per day starting at 09:30 and ending at 13:30
H-STK Smart Training Kit	:	Not Applicable
Hands-on Practical Workshops	:	Not Applicable
Site Visit	:	Not Applicable
Simulators	:	Only software simulators will be used in the virtual courses. Hardware simulators are not applicable and will not be used in Virtual Training