COURSE TITLE: Hygiene for Food Handlers and Food Safety


SHORT DESCRIPTION: The purpose of this course is to understand food safety.


  1. Introduction to food safety;

  2. Applicable food legislation;

  3. Foodborne illnesses;

  4. Personal hygiene;

  5. Kitchen hygiene;

  6. Safe food sources;

  7. Correct method of storing food;

  8. Temperatures of fridges, freezers, raw and cooked food;

  9. Cross-contamination;

  10. Food premises sanitation;

  11. General housekeeping;

  12. Reporting and Recording of illnesses;

  13. Inspections of food premises;

  14. Hepatitis A: