About Course
Knowledge and skills in food hygiene and sanitation, food contamination, types of hazards associated with food, factors affecting the food, and personal hygiene
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Objectives
- Possess the knowledge and skills in hygienic food handling
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- Aware of the factors causing the food to be unsanitary and unsafety
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- Understand their role in safe food handling
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Target Group
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- Specific target(specify)–staff and employees of MUIC’s cafeteria
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Period
- Total online learning hours 12 hrs.
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Evaluation
- The results are measured and assessed through the post-test of 100 points. Students must score a total score of 70% or more to be able to obtain the Certificate.
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Instructor
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