This Course is as per requirements under MLC 2006 Regulation 3.2 – Food & catering – training course, food and personal hygiene, food storage, stock control, environmental protection, catering health & safety.
- At the end of this course participants will be guided on following topics:
- Advance food safety & hygiene training
- Impact of food borne illness
- Food safety hazard and contamination
- Food preservation, storage & temperature control
- Personal hygiene & galley safety
- Hazards analysis & critical control point (HACCP)
- Kitchen operations, costs & menu planning
- Cultural & Religious catering requirements
- Garbage management system
