Description
COURSE OUTLINE: (BASIC)
1. Meaning & Applications
2. Food Handling Guidelines
3. Food Poisoning Causation & Effect
4. Good Personal Hygiene
5. Appropriate Causation and Effect
ADVANCED:
1. Topics on Basic Levels
2. Hazard control in Food Handling
3. Receiving, Storage and Delivering of Food
4. Food Transportation
5. Food Borne Pathogens
6. Kitchen Safety