Course details
Overview of food hygieneIntroduction to Food poisoning
Introduction to contamination
Cross-contamination
Standards Operations
Hygiene practices during handling food
Preventive measures to avoid contamination
Food safety regulation
Good hygiene practices
hand washing practices
Cleaning procedures
pest control measures
temperature controls
municipality regulation during receiving, preparation, cooking and storage process
Updated on 05 March, 2019
Eligibility / Requirements
F& B manger, Restarant Manager, Chef In charge
Job roles this course is suitable for:
Quality Controller / Person-In-Charge , Production Quality Manger , (Executive Chef Level) , Resturant Manager- Kitchen 6Food Safety Related Questions
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