Introduction
This course provides foundational training for all personnel involved in the preparation, processing, and serving of food. It emphasizes hygienic handling, contamination control, and legal compliance, ensuring that every food handler understands their role in maintaining food safety from farm to fork.
Qualification Topics
- Importance of Safe Food Handling
- Foodborne Illnesses and Cross-Contamination
- Personal Hygiene and Handwashing Techniques
- Safe Food Storage and Temperature Control
- Cleaning, Disinfection, and Equipment Maintenance
- Waste Disposal and Pest Prevention
- Food Safety Culture and Employee Responsibility
Qualification Benefits
- Prevent foodborne illnesses through proper food handling.
- Ensure hygienic practices in all food preparation areas.
- Comply with national and international hygiene laws.
- Improve workplace hygiene culture and accountability.
Examination and Certification Method
| Component | Description |
|---|---|
| Assessment Style | Short quizzes and final written assessment |
| Exam Format | Multiple-choice and true/false questions |
| Practical Activities | Hand hygiene demonstration, cleaning audit |
| Passing Score | 70% |
| Course Duration | 20 hours |
| Certification | Certificate in Food Handling Principles |