Food Safety and Sanitation introduces the principles of hygiene, sanitation, quality, and safety practices in the foodservice industry. This course discusses the causes and measures to prevent food poisoning, and also the importance of Hazardous Analysis Critical Control Point (HACCP), Good Manufacturing Practice (GMP), and Good Hygiene Practice (BeSS) in foodservice industry.
- Teacher: MOHAMAD ARIF BIN ABDUL KADIR
- Teacher: BAZILAH IZATI BINTI ZAKARIA KK LANGKAWI
- Enrolled students: 34