1. Introduction to Food Safety.
2. Microbiological Hazards.
3. Food Contamination.
4. HACCP from Food Delivery to Storage.
5. HACCP from Food Preparation to Cooking Service & Service.
6. Personal Hygiene.
7. Food Premises & Equipment.
8. Pest Control.
9. Cleaning & Disinfection.
10. Food Safety Law & Enforcement.
There is a short exam at the end of the course.