COURSE DERSCRIPTION

This course introduces the basics of food safety from the perspective of the restaurant industry. It focuses on the "3Ps" of food safety: namely the "Premises, Product, and People" who come into contact with food. It consists of practical, easy-to-follow advice and exercises aimed at spotting problems and issues in a restaurant environment. The final module also includes tips on extraordinary measures to take to prevent COVID-19 contamination.

COURSE OBJECTIVES

After completing this course, participants will be able to:

NOTE: We recommend using the latest version of the Chrome or Safari browsers to ensure an optimal experience viewing the lectures.

COURSE CERTIFICATION

Participants who meet the course requirements will receive a Certificate of Completion issued in electronic format.

COURSE STRUCTURE

Module 1: Introduction to Food Safety
Module 2: The Impact of Premises on Food Safety
Module 3: The Impact of Product Handling on Food Safety
Module 4: The Impact of People on Food Safety
Module 5: Hygiene Focus Areas for COVID-19

YOU WILL BE LEARNING
food and agriculturesafety and hygienemyanmar