The program is designed to:
 provide knowledge about food safety management
 support food safety management in other countries in order to produce food
product with quality and safety
 establish and strengthen relationships among the member organizations
involved in food industry.
 share knowledge about food safety management during and after COVID-19
crisis .
The ‘Introduction to Food Handling’ awareness course will provide you with a short introduction to food safety, the legislation, and how to identify and control or eliminate food hazards.
On completion of the ‘Introduction to Food Handling’ awareness course, you will be able to:
Explain the importance of food safety
Summarise key responsibilities under the legislation
Identify types of food hazards, and
Explain how to control or eliminate food hazards.
The “Basic Food Handling Course” (awareness) will provide you with an introduction to food safety, the legislation, and how to identify, control or eliminate and report food hazards in the workplace.
On completion of this course, you will be able to:
Explain the importance of food safety
Summarise your responsibilities under the legislation
Identify food hazards that may affect the health and safety of people
Demonstrate how to remove or minimise food hazards in your workplace and
Explain the reporting procedure for food hazards in your workplace.
This course outlines the principles of food safety and provides learners with the knowledge, understanding and skills required to operate safely within food handling environments.
It is specifically for those employed or wishing to be employed in the catering and hospitality sector.
• Food safety hazards
• Legislation
• Temperature control
• Refrigeration, chilling and cold holding
• Cooking, hot holding and reheating
• Food handling
• Principles of safe food storage
• Cleaning
• Food premises and equipment
• Personal hygiene
• Multiple choice question paper
To prevent the cause and spread of food borne illnesses it is important for candidates to have a basic understanding in microbiology, an understanding of the different types of food borne illnesses and how to prevent their spread. This page is dedicated to the various topics covered in food safety and food handler courses throughout Canada. Course content varies slightly depending on the province because each province sets its own course outline and standards.
The course intends to educate learners with basic food hygiene standards, risk factors and healthy practices so that they take precautions while handling food and related products.
International College of Technical Education.
Head Office :
Office # 27, Second Floor, Maryam Shadi Hall Plaza
(Airies Plaza), Shamsabad, Murree Road,
Rawalpindi, Pakistan 46000.
Email :
Contact : 051-8736681, 0311-5193625, 0092-335-4176949

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