In recent years, the food safety incidence rate has been on a downward trend with the joint efforts of food operators and consumers. In this case, food operators have greater responsibilities to safeguard the safety of their consumers by ensuring good hygiene practices are followed in food premise. 

This course is designed for personnel involved food distribution, warehouse keeping, food transportation and food repacking.

At the end of the training, attendees will understand control of food safety hazards to prevent food borne illness and able to examine the upkeep of warehouse and its distribution vehicles.

• The Importance of Good Food Hygiene
• Food Poisoning 
• Basic Food Microbiology
• Food Contamination
• Food Handling and Storage
• Food Time & Temperature Control
• Personal Hygiene
• Cleaning & Sanitizing
• Pest Control
• Upkeep of Warehouse
• Food Transportation
• Business Continuity Plan

This course is designed and aimed for personnel who are involved in distribution from warehouse, food packers, drivers and individuals who are interested in safe food handling practices.

This course does not have any pre-requisite units for entry.

• Participants will need to complete a two-hour live training and assessment at the end of the course. 
• Participants will be required to achieve at least 80% of total marks in the assessment.