12 Section
16 HoursThis course provides foundational knowledge and practical skills in hygienic food handling and food safety supervision for galley and catering operations. Topics include food hazard control, personal hygiene, safe storage and preparation, sanitation, HACCP fundamentals, and basic supervisory responsibilities.
Target Participants
Food handlers, cooks, stewards, galley crew, catering personnel, and catering supervisors.
Upon successful completion, participants will be able to identify common food safety hazards, demonstrate hygienic food handling practices, and carry out basic monitoring, recordkeeping and corrective actions in accordance with workplace procedures.
Enrolled : 2 Participant
Duration : 16 hours
Section : 15
Level : Intermediate
Language : English