Course Outline


  • Basic introduction to food microbiology

Foodborne Illness

  • Common foodborne illnesses, their causes and preventative measures

Health and Hygiene

  • Proper personal hygienic practices and good health

Serving and Dispensing

  • Proper techniques for food service and display

Food Protection

  • Safe food preparation and handling procedures

Receiving and Storage

  • Factors involved in receiving and storing food

Cleaning and Sanitizing

  • Correct dishwashing facilities, techniques, approvedĀ  sanitizers and proper utensil storage