COURSE OVERVIEW

 

This practical and highly-interactive course includes real-life 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.