Module 2:  Food Safety Training Course for Food Service

                           and Retail Employees

Duration: 3 Days

​

 

Who Should Attend:

The course is suitable for all who owns, manages or supervises, handles or prepares food in food service establishments such as catering and retail environments.

 

Catering includes hotels, restaurants, takeaways, water refilling stations, cafes, bars, fast food outlets, kitchens, hospitals, prisons, schools and colleges.

 

Retail environment, includes supermarkets, small and large grocery stores, butchery, bakery, fish and farm shops, market stalls and delicatessens.

 

Course Outline:

1. Course Introduction: Objectives and Outcomes

2. Introduction to Food Safety and Hygiene

3. Food Borne Diseases and Its Impact

4. Food Laws and Regulations

5. The Role and Responsibilities of the Food Safety Control Officer (FSCO)

6. Food Safety Hazards and Contamination 

7. Introduction to Food Microbiology

8. Food Preservation, Storage and Temperature Control 

9. Personal Hygiene

10. Premises and Equipment Hygiene

11. Pest Management

12. Food Allergies and Intolerances

13. Food Safety Management (HACCP)