This course provides essential knowledge and practical guidance on food safety and hygiene practices required to prevent food contamination, foodborne illnesses, and public health risks across food handling and food service environments. It is designed to help individuals and organizations comply with food safety regulations while maintaining high standards of cleanliness and consumer protection.

Participants will learn the causes and prevention of food contamination, including biological, chemical, physical, and allergenic hazards. The course covers safe food handling practices, personal hygiene requirements, cleaning and sanitation procedures, temperature control, storage, and waste management. Emphasis is placed on understanding the consequences of poor food hygiene and the role of food handlers in safeguarding public health.

By the end of the course, participants will be able to identify food safety risks, apply hygiene controls, and follow safe food handling procedures to ensure compliance with regulatory standards and organizational policies.