The Advanced Food and Hygiene Course is a crucial program tailored for individuals in the food industry seeking to elevate their knowledge and skills in ensuring the safety and quality of food products. This comprehensive course goes beyond the basics, delving into advanced concepts to empower participants with a deeper understanding of food safety principles.

One key focus of this course is the mastery of advanced food handling techniques. Participants are equipped with in-depth knowledge of proper food storage, preparation, and cooking methods to mitigate the risk of contamination and ensure that food products meet the highest standards of safety and quality. This advanced training is essential for professionals responsible for managing and overseeing food production processes.

The course also places a strong emphasis on the intricacies of foodborne illness prevention. Participants delve into advanced microbiological concepts and learn to identify and control potential hazards in food processing. Understanding the root causes of foodborne illnesses empowers professionals to implement proactive measures, safeguarding both public health and the reputation of their establishments.

Advanced hygiene practices are a cornerstone of the program. Participants gain insights into the latest sanitation and hygiene standards, ensuring that they are well-versed in the best practices for maintaining a clean and safe food preparation environment. This includes advanced techniques for cleaning and sanitizing equipment, surfaces, and utensils to prevent cross-contamination and uphold the highest hygiene standards.

Moreover, the course addresses regulatory compliance and food safety management systems. Participants learn about the latest industry regulations and standards, ensuring that their establishments remain in compliance with local and international requirements. Understanding and implementing food safety management systems are integral components of the course, equipping professionals with the tools needed to establish and maintain a culture of food safety within their organizations.

The Advanced Food and Hygiene Course is designed to enhance participants’ ability to identify, assess, and manage risks associated with food safety. This includes advanced risk assessment techniques and the development of robust food safety plans. By mastering these advanced skills, professionals in the food industry can confidently navigate the complexities of food safety, contributing to the overall well-being of consumers and the success of their establishments.

The Advanced Food and Hygiene Course is a strategic investment for individuals in the food industry who are committed to maintaining the highest standards of food safety and quality. By combining advanced food handling techniques, in-depth knowledge of foodborne illness prevention, and a focus on hygiene practices and regulatory compliance, this course empowers professionals to excel in a rapidly evolving and competitive industry. Elevate your expertise with the Advanced Food and Hygiene Course and ensure the safety and satisfaction of your customers.

Scope : This course is as per requirements under MLC 2006 Regulation 3.2 – Food and catering – training course, food and personal hygiene, food storage, stock control, environmental protection, catering health and safety.

Course content : 

• Advance Food Safety and Hygiene Training.
• Impact of Food-Borne Illness.
• Understanding Food Law.
• Food Safety Hazards and Contamination.
• Food Preservation, Storage and Temperature Control.
• Personal Hygiene.
• Hygienic Premises.
• Hazards Analysis and Critical Control Point (HACCP).
• Food Safety in Catering/Inventory management.
• Kitchen Operations, costs and menu planning.
• Applying work place skills.
• Cultural and religious catering requirements.
• Environmental protection.
• Garbage Management System.

Duration: 2 days

Prerequisite : 

•  Passport, CDC, INDOS & COC
• 2 Passport size colored photographs

Note to client : After successful completion of course, certificate will be issued to the participant.