The course is designed for all food handlers, stewarding staff and any person involved directly with food who works in the food and food-related industries such as catering companies, food processors, slaughterhouses, restaurants and hotels.

In addition, this basic course gives participants a foundation to enroll in Intermediate and Advanced Food Hygiene courses.

Course Objectives

• Promote essential food hygiene awareness
• Develop a food safety commitment towards the organization
• Explaining the relation between Microbiology and food poisoning
• Demonstrate the need of Good Hygiene Practices and practical on site practices in the food preparation areas
• Deliver adequate understanding of local hygiene regulations