This practical and highly-interactive course includes practical sessions and exercises where participants will visit the site. Practical sessions will be performed using various equipment in order to apply the theory learnt in the class.
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.