“The goal of the food safety professional should be to create a food safety culture, not a food safety program.” - Frank Yiannas
MFS-115 Food Safety, Hygiene & Handling and Audit
Schedule and Hours
The purpose of this course is to provide supervisors and managers in food establishments with the necessary application skills and knowledge necessary for conducting food safety and hygiene checks.
The programme aims to provide delegates with the below abilities:
Identify food safety lapses and manage non-conformance by conducting hygiene inspections with respect to personal hygiene, the use of safe ingredients, safe handling of food, food storage, equipment, and cleanliness of the premises.
Develop an understanding of the concept and principles of Pre-Requisite Programs and Hazard Analysis and Critical Control Points (HACCP)
The food safety and hygiene inspection policies and procedures should be implemented effectively, and a HACCP-based Food Safety Management System (FSMS) should be in place to manage and address nonconformance issues.
Safe Food Handler
Definition of Food Safety & Hygiene
HACCP Principles & Application
Understanding Food Handler Requirements
This course is specially designed Restaurants, Food Retails Outlets and Cafeteria, Food Manufacturers, Hotel and Resorts.
This is a 1-day programme. This course runs from 9:00am – 5:00pm with an hour for lunch and periodic short breaks.
This is an intensive session designed to include as much discussion as possible. Lunch and breaks provide an opportunity for further questioning and discussion with the instructors.
We are HRD Corp (Human Resource Development Corporation) Registered Training Provider. All of our training modules are claimable under HRD Corp.