This course will cover the following lessons and topics:
1. Food safety practices and regulatory requirements
2. Types of pre-requisite programmes implemented in food establishments
3. Methods used to conduct food safety and hygiene inspections/checks
4. Food safety and hygiene lapses and corrective actions
5. Hazard Analysis and Critical Control Point (HACCP) principles and Food Safety Management System (FSMS)
At the end of the course, participants will be required to undergo a 2-hour assessment (Written and Practical).