COURSE OUTLINE –

  1. Food hazards Identification
  2. Food selection procedures
  3. Canned food
  4. Temperature control
  5. Refrigeration, chilling and cold holding
  6. Cooking, hot holding and reheating
  7. Food handling
  8. Principles of safe food storage and Transportion
  9. Cleaning
  10. Food premises and equipment
  11. Personal hygiene

COURSE OBJECTIVE

This course is aimed at outlining the knowledge and principles of food handling and safety and it provides learners with skills and understanding required to operate safely within food handling environment. it is specifically for those in catering and hotel sectors.