Course Description:
A 3-days course on food safety management, employee health communicable diseases and symptoms; employee cleanliness hygiene practices; food condition and sources; food receiving condition; food protection; equipment, utensils and linens cleaning and sanitizing; food storage and preparation; food holding temperature and times; ware-washing equipment maintenance and operation; laundry procedures; solid and liquid waste disposal procedures; integrated pest management and outbreak prevention and management procedures (based on CDC VSP).
Course Duration:
Monday to Wednesday; 8:00 am to 5:00 pm; 3 days
Course Schedules:
January 7 to 9, 2013
February 4 to 6, 2013
March 4 to 6, 2013
April 1 to 3, 2013
May 6 to 8, 2013
June 3 to 5, 2013
Course Fee:
Php6, 000.00
*Fee subject to change without prior notice
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