Summary of Learning Outcomes
- Introduction to Food Safety
- Micro-organisms (Multiplication & Survival Hazards)
- Contamination Hazards and Controls
- Food Poisoning and its Control
- Food Handlers and Personal Hygiene
- Food Safety Management Systems and HACCP
- HACCP from Purchase to Service
- The Design and Construction of Food Premises and Equipment
- Food Pests and Control
- Cleaning and Disinfection
- Supervisory Management
- Food Safety Enforcement