Section Heading
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
Course Objectives
This course aims to equip the delegates with the required knowledge and skills on how to conduct gas testing when working in confined spaces and performing hot work activities with anticipated flammable atmosphere. The delegates will also learn about the implications of statutory requirements related to gas testing, use of monitoring equipment, and documenting and interpreting of the results.
HABC Level 2 Award in Food Safety for Manufacturing
Course Objectives
Course Prerequisite
Target Audience
Course Objectives
This course provides learners the knowledge that food safety is the responsibility of everyone involved in the storage, preparation, processing, packing, and handling of food. It ensures that a food handler is aware of the hazards and controls associated with the types of food they produce
Course Prerequisite
No prerequisite is required for this course.
Target Audience
This course is designed and intended for learners who are or intend to be food handlers working in a manufacturing environment
Course Outline
- Duties and responsibilities of employers and employees
- Importance of food safety procedures and complying with the law
- Microbiological, chemical, physical and allergenic hazards and their control
- Good temperature control and stock rotation
- Importance of good personal hygiene and preventing contamination, including handwashing, protective clothing, cuts and reporting illness
- Keeping work areas and equipment clean and safe
- Safe waste disposal
- Pest control
Course Duration
- 1 day
Training Method
Classroom/Online
Assessment
- Multiple choice theory test