In module one, we will explore the food hygiene and safety regulations and legislations for handling food in a retail environment.

In module two, we will learn about how food bacteria spreads, and the prevention measures we can implement in the workplace.

In module three, we will gain an in-depth understanding of the major types of allergens, as well as physical and chemical contamination.

In module four, we will learn the correct procedures for preserving, storing, refrigerating and freezing food.

In module five, we will explore temperature regulation, best practice for displaying and serving food, and how to take appropriate action when things go wrong. 

In module six, we will learn the fundamental principles of personal hygiene in the workplace, including the rules regarding jewellery and protective clothing.

In module seven, we will gain an in-depth understanding of HACCP  food management systems, waste management and the law surrounding food premises.

In module eight, we will take a look at key cleaning procedures and cleaning products, implementing a cleaning schedule, and pest control measures.

In the last module, you will familiarize with all the new practices that have recently emerged to adapt to the new normal. You will learn in detail about the standard hygiene and safety practices needed to be followed to minimize the risk of contamination of COVID-19.