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: NOORHANANI BINTI HARUN
- Teacher: RAFIZI BIN RAMLI .
- Teacher: HAFIZOL B. ABU HASSAN Mr
- Teacher: NOR ASFARUL LAIL AZWAN BIN HARIS MR.
- Enrolled students: There are no students enrolled in this course.