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PCM 122 (1/3)
PCM 122 (3/3)
PCM 122 (2/3)
ESM 101 [1/2]
ESM 101 [2/2]
GNS 101 (1/4)
HCM 124 (1/2)
HCM 124 (2/2)
GNS 101 (2/4)
GNS 101 (3/4)
GNS 101 (4/4)
MCB 308 (1/2)
MCB 308 (2/2)
HCM 403 (1/3)
HCM 403 (2/3)
HCM 403 (3/3)
MEE 209 (1/2)
MEE 209 (2/2)
BCH 202 (1/2)
BCH 202 (2/2)
BCH 224 (1/2)
BCH 224 (2/2)
EPM 201 (1/2)
EPM 201 (2/2)
BAM 221 (1/4)
BAM 221 (2/4)
BAM 221 (3/4)
BAM 221 (4/4)
THA 213
HID 206
HSP 412 1/2
HSP 412 2/2
HRM 315
AGB 404 (1/2)
AGB 404 (2/2)
ACF 304
MMC 325
ESM 405 (1/2)
ESM 405 (2/2)
HCM 408 (1/2)
HCM 408 (2/2)
CHM 303
Title: FOOD SAFETY, HYGIENE AND SANITATION
Q: 1. Analyze the importance of HACCP in food safety management systems.
2. Discuss the effects of poor sanitation practices in the hospitality industry.
Mark Attendance
Program Information
Details about FOOD SAFETY, HYGIENE AND SANITATION
FOOD SAFETY, HYGIENE AND SANITATION
Food Safety, Hygiene and Sanitation focuses on the principles and practices that ensure food is safe for consumption. It covers foodborne illnesses, contamination prevention, personal hygiene, sanitation procedures, and regulatory standards. The course trains students in proper food handling, storage, and cleaning practices to maintain public health and safety in food environments.
Tutors
Meet our tutors for FOOD SAFETY, HYGIENE AND SANITATION