Introduction To Food Safety and Hygiene This course introduces essential concepts in food safety and hygiene, including hazard management, food safety systems, legal compliance, and crisis response. Learners will explore international standards like ISO 22000:2018, HACCP, and real-world practices to ensure food safety in production, handling, and service. MODULES Below are the modules covered in this course. Each module is made up of one or more lessons: 1. Introduction to Food Safety and Hygiene. 2. Food Safety Hazards and Risk Management. 3. Food Safety Management Systems (FSMS). 4. Legal and Regulatory Frameworks. 5. Food Safety Culture and Training. 6. Crisis Management and Incident Handling in food safety. 7) Medical Fitness and Certification for Food Handlers (Case Study) LEARNING OUTCOMES. By the end of this course, learners will: 1) Understand core food safety principles and terminology. 2) Identify and manage food safety hazards. 3) Apply HACCP and FSMS concepts. 4) Comply with food safety laws and standards. 5) Promote a strong food safety culture. 6) Respond effectively to food safety incidents. 7) Understand health certification requirements for food handlers TARGET AUDIENCE This course is ideal for: 1) Food handlers & kitchen staff. 2) Food safety officers & managers. 3) Hospitality professionals. 4) Food industry trainees & students. 5) Business owners in food service or production PREREQUISITE :Nil COURSE DURATION: 1-2 Hours ASSESSMENT TYPE: MCQ IS A CERTIFICATE OF COMPLETION PROVIDED AFTER THE COURSE: Yes. When requested and a USD$20 admin fee is required to issue the certificate. Is the Course Free?: Yes