Introduction to Food Safety and Hygiene for Hotels and Restaurants

Course description


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.

After completing this course, participants will be able to:

Explain the importance of food safety and hygiene for a business
Assess the impact of premises, products and people on food safety
Implement measures to prevent contamination by COVID-19


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


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
Certificate of Achievement
Introduction to Food Safety and Hygiene for Hotels and Restaurants Login to Sign Up
Course Language
English ‎(en)‎
Next start date
24, June 2024
Time required
6 hours over 2 weeks
Course fee
Free of charge
Course access
Open for enrolment
Tutor Information

Namrata Pandita Wakhaloo

Shwe Phue San

Win Pa Pa Aye

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