Course Outline :
Basic principles for food handling: personal hygiene, workplace hygiene, cleaning and sanitizing techniques, practical rules for daily hygiene, pest control
Food contamination: microorganism, types of microorganism associated with food, factors affecting the growth of microorganism, food contamination, sources of food contamination, food poisoning and food borne infection
Food care: receiving of food, storage of food, preparation of food, food holding, food distribution
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