This course covers food catering Health and Food Safety Process, Personal Hygiene, Enviromental Protection as well as HACCP procedures (as mandated by MLC 2006 reg. 3.2).
- Understanding HACCP
- General Cleaning Procedure
- Fundamentals of Galley
- Proper Personal Hygiene
- Food Safety and Sanitaion Procedures
- Pollutants and Toxic Materials in Food
- Enviromental Protection