Food Handler Training

Under the Food Hygiene Regulations by our Ministry of Health Malaysia, all food handler are required
to be trained in food safety handling. Anyone who comes into contact with food needs to know how
to handle food properly to prevent risk of food poisoning. Organizations around the world recognize
the value of using basic food handling practices to minimize the risk of food contamination.

This course provides participants with basic knowledge and skills to identify and implement correct
food handling techniques in order to reduce the risk of food contamination.

Who should attend?

• Kitchen Staff
• Service Crew
• Production Operators
• Restaurant Operator
• Hypermarket
• Supermarket

Learning Outcome

• Understand the meaning of poor food handling practices
• Learn and manage food contamination risks as a result of bad hygiene habits
• Improve personal hygiene
• Improved understanding and compliance of company SOPs
• Compliance with global best practice

Course Outline

MODULE 1 – Introduction

• Course Requirement
• Legislative Power
• Importance of Food Hygiene and Safety

MODULE 2 – Understanding What is Food Hygiene

• Bad and Good Food Handlding Practices
• 7 Steps to proper washing of hands
• Equipment which is clean and in good conditions
• Proper use of utensils
• Proper Cleaning of premises
• Proper drainage system
• Dispose of Refuse

MODULE 3 – Understand What is Food Safety

• Selection of raw food (Wet, Dry, Processed food)
• Storage of raw food
• Bacteria growth
• Correct handling of raw food
• Storage of cooked food
• Serving pack food
• Transporting of cook food
• Risk of food contamination

MODULE 4 – Food Poisoning

• Touching food with bare hand
• Cross contamination from raw to ready to eat food
• Reheating mixture of left over food with fresh food
• Consequences of Incomplete of defrosting of raw food
• Proper storage of raw and cook food
• Dirty and poor maintain premises