Course Outline

This course will equip food handlers with essential knowledge on all Health and Safety issues pertaining to the food industry especially in an industrial kitchen environment

 Importance of hygiene, Legal requirements, Diseases associated with various meat and vegetables, Proper utensil and equipment, Dress code and hygiene practices, Customer care and Food storage.

Course Information

Estimated Time: 30 days

Difficulty: Beginner

Categories:

Course Instructor

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Limited Access

R925.00
30 days of access

Outcome 1 : Understand Key Statutory Obligations of Management and Staff within the Hospitality Industry.

Outcome 2 : Understand the Common Hazards within the Hospitality Industry.

Outcome 3 : Applying HACCP Principles within the Hospitality Industry