COURSE OVERVIEW

This course is designed to provide participants with a detailed and up-to-date overview of food management. It covers the various hazards to food safety and the potentially dangerous food; the factors leading to food-borne illness and its prevention; the food safety regulations including its inspection and correction of violation; and the verification and documentation of correction.
During this interactive course, participants will learn the international food safety icons and basic personal hygiene procedures; the different processes involved in purchasing, receiving and storage of food; the requirements and standards used in food preparation, holding, servicing and reheating; the equipment’s needed in each process; the seven principles of HACCP, their advantages and standard operating procedures; and the effective pests' management plans.