Introduction
The Certificate in Food Hygiene Principles aims to develop participants’ understanding of hygiene requirements and safe food practices in food production and service environments. The course covers personal, environmental, and operational hygiene standards in compliance with HACCP and Codex principles.
Qualification Topics
- Introduction to Food Hygiene
- Microorganisms and Food Contamination
- Good Manufacturing and Hygiene Practices (GMP/GHP)
- Sanitation and Cleaning Techniques
- Food Storage and Temperature Regulation
- Pest Control and Waste Disposal
- Legal Obligations and Inspections
Qualification Benefits
- Master hygiene control in food environments.
- Reduce contamination and foodborne risk.
- Strengthen compliance with hygiene inspection standards.
- Support effective HACCP implementation.
Examination and Certification Method
| Component | Description |
|---|---|
| Assessment Style | Quiz + written exam |
| Exam Format | Multiple-choice, true/false |
| Practical Activities | Hygiene inspection exercise |
| Passing Score | 70% |
| Course Duration | 30 hours |
| Certification | Certificate in Food Hygiene Principles (valid 3 years) |