Course Description

This practical and highly-interactive course includes practical sessions and exercises where participants will visit the site. Practical sessions will be performed using various equipment in order to apply the theory learnt in the class. This course is designed to provide participants with a detailed and up-to-date overview of food management. It covers the various hazards to food safety and the potentially dangerous food; the factors leading to food-borne illness and its prevention; the food safety regulations including its inspection and correction of violation; and the verification and documentation of correction. During this interactive course, participants will learn the international food safety icons and basic personal hygiene procedures; the different processes involved in purchasing, receiving and storage of food; the requirements and standards used in food preparation, holding, servicing and reheating; the equipment?s needed in each process; the seven principles of HACCP, their advantages and standard operating procedures; and the effective pests management plans.

TRAINING METHODOLOGY

This interactive training course includes the following training methodologies as a percentage of the total tuition hours

30 % Lectures
20 % Workshops & Work Presentations
20 % Case Studies & Practical Exercises
30 % Videos, Software & Simulators

In an unlikely event, the course instructor may modify the above training methodology before or during the course for technical reasons.

VIRTUAL TRAINING (IF APPLICABLE)

If this course is delivered online as a Virtual Training, the following limitations will be applicable

Certificates	:	Only soft copy certificates will be issued to participants through Haward’s Portal. This includes Wallet Card Certificates if applicable
Training Materials	:	Only soft copy Training Materials (PDF format) will be issued to participant through the Virtual Training Platform
Training Methodology	:	80% of the program will be theory and 20% will be practical sessions, exercises, case studies, simulators or videos
Training Program	:	The training will be for 4 hours per day starting at 09:30 and ending at 13:30
H-STK Smart Training Kit	:	Not Applicable
Hands-on Practical Workshops	:	Not Applicable
Site Visit	:	Not Applicable
Simulators	:	Only software simulators will be used in the virtual courses. Hardware simulators are not applicable and will not be used in Virtual Training