|
MAEHO LOGO
|
|
with the Suprintendent of Public Health after successfuly completing a course in Food Handling. |
Basic Food Hygiene -A
This is a two hour course aimed at food handlers involved in the preparation, manufacture, packing, handling of `non-high` risk food and wrapped food and those that are not directly involved in the preparation of manufacture of food The overall aim is to develop a level of understanding on the basic principles of food hygiene, to enable them to improve standards & help prevent food poisoning.
Certificate in Food Hygiene - Course B
This Course is aimed at food handlers that are involved in the preparation and manufacture of `high risk` foods and retailers and wholesalers who handle open (unwrapped) ` high risk` foods. It aims to build on the basic principles of food hygiene, to provide more detailed knowledge & understanding of food production, processing, storage, transport, wholesaling, catering & retailing, to ensure that they can carry out their responsibilities effectively.
The course covers :
- Bacteriology & Food poisoning
- Prevention of food poisoning & contamination
- Temperature control of food
- Labelling
- Personal hygiene
- Cleaning & disinfection
- Pest control
- Food premises & equipment
- Hazard analysis
- Legal obligations
Venue
MAEHO Lecture Room, Gzira
Or if you need some special arrangement, we will always try our best to accommodate.
Examination
The course concludes with a short examination. Successful candidates receive a certificate from MAEHO and will be registered as per LN 178/2001
Who Should Attend?
All Food Handlers. LN178 /2001 defines `food handler` as any person engaged in the preparation, manufacture and treatment in term of the Act in a food business, whether for profit or not
|
|
