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 delegates with a detailed and up-to-date overview of food safety and monitoring. It covers the proper techniques to handle the food and maintain food hygiene effectively in order to minimize the chances of food contamination or food poisoning; the basics of food hygiene and food safety; and the microbiological hazards including its effects on food poisoning and its controls.
During this interactive course, participants will learn how to control and prevent contamination through best food hygiene practices, safe temperatures and storage; and how to control food safety hazards at critical control points using HACCP based food safety management system.