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This course provides an introduction to food safety and hygiene in the foodservice industry. It is designed to equip students with theoretical understanding to prevent food contamination at every stage, from preparation to distribution and service. Students gain a comprehensive foundation for addressing real-world challenges and apply in the dynamic foodservice environment.

On completing the course, students will be able to:

• Apply food safety and Hygiene practices to the process of food preparation and production, distribution, and service processes
• Examine practices, processes, and documents used in the food safety management system