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.
516
After completing this course, participants will be able to:
NOTE:
COURSE CERTIFICATION
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
Certificate of Achievement
- Tutor: Win Pa Pa Aye
- Tutor: Shwe Phue San
- Tutor: Namrata Pandita Wakhaloo