Description
STUDY UNITS
This course is made up of 15 study units. Students are expected to study these units
carefully, spending at least two to three hours on each study unit with absolute
concentration. The study units include the following:
Module 1 Food Safety Operation
Unit 1 Food Safety and Sanitation
Unit 2 Safe Food Handling
Unit 3 Food Hygiene and Food hygiene (Amendment) Regulation 1990/1991
Unit 4 Food temperature Control
Unit 5 Food Contamination and Poisoning
Module 2 Operation Of The Kitchen Facility
Unit 1 Kitchen Safety
Unit 2 Kitchen Equipments and Interiors
Unit 3 Kitchen Hygiene
Unit 4 Importance of Hygiene
Unit 5 Pest Control
Module 3 Managerial Issues In Food Service Operation
Unit 1 Health and Safety for New Catering Premises
Unit 2 The Physical Facility
Unit 3 Employee Selection
Unit 4 Implementing Healthy Catering Service
Unit 5 Control of Waste and Recyclable Materials
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