Overview/Description Target Audience Expected Duration Lesson Objectives Course Number Overview/Description
People, especially food handlers, are potentially the most important hazard in a food premises. They are sources of physical, chemical and biological hazards and can cause cross-contamination as a result of poor hygiene practices. This courses covers the personal hygiene measures that can prevent food safety hazards. It includes information on the proper hand washing technique, when bare hand contact is permissible and when to use gloves. It also covers the importance of personal hygiene among employees.
Restaurant managers, restaurant employees, bar managers, chefs, anyone involved in the service of food to customers