This course aims to provide food handles of both retail and non-retail food establishments with the knowledge and application skills to follow food safety and hygiene procedures and policies, as well as maintain the cleanlines and upkeep of premises

The course will cover the following lessons and five topics:

Introduction

Topic 1: Practice good personal hygiene
Topic 2: Use safe ingredients
Topic 3: Handle food safely
Topic 4: Store food safely
Topic 5: Maintain cleanliness of equipment and premises
Legislation and Case Studies; Workplace Safety

Entry Requirements

• Ability to read, write, speak and listen to English at WPL Level 2 

• Ability to manipulate numbers at WPN Level 2

• Aged 18 and above

• No prior experience in F&B industry required