Objective : This course is as per requirements under MLC 2006 Regulation 3.2- Food and catering – training course, food and personal hygiene, food storage, stock control, environmental protection, catering health and safety.

Course content : 

• Introduction to Food Handling & Handlers.
• Impact of Food-Borne Illness.
• Understanding Food Law.
• Food Safety Hazards and Contamination.
• Food Preservation, Storage and Temperature Control.
• Personal Hygiene.
• Hygienic Premises.
• Hazard Analysis and Critical Control Point (HACCP).

Duration: 1 days

Prerequisite : 

•  Passport, CDC, INDOS & COC
• 2 Passport size colored photographs

Note to client : After successful completion of course, certificate will be issued to the participant.