MICRO-CREDENTIAL IN FOOD SAFETY AND HYGIENE FOR FOODSERVICE BUSINESS

About this Module

  • students enrolled
  • Approx. 20 hours to complete

What you will learn

This module is designed for anyone who working in the foodservice business regardless in the catering, canteen, restaurant or hospitality business. The module provides learners with a basic understanding of food safety and hygiene that comply to Malaysia Food Act 1983, Food Hygiene 1985 and Food Hygiene Regulation 2009.

What skills you will gain

Knowledge Cognitive Skills

Total contents and assessments

10 Videos, 5 Activity, 4 Formative Assessment, 1 Summative Assessment

Module Details

CLUSTER : Social Science & Humanities ( SS )
MODE/DURATION : Flexible
LENGTH : 30 days
EFFORT : 2
LEVEL : Beginner
LANGUAGE : English
CERTIFICATE : Yes
CPD POINT : 0
PRICE : Free

Associated Course (s) :
No Course

Join this module

 Syllabus

Overview of the foodservice industry
Types of foodservice business

Basic requirement for foodservice industry
Rules and regulation for food hygiene and safety

Introduction to home-based food business
Home-based food handler basic requirement
Home-based food flow

Overview of street food business
Hygiene and safety of street food business

Introduction to food truck business
Starting a food truck business

Our Instructor

NOORLIZA BINTI ZAINOL

 Course Instructor
UiTM Kampus Permatang Pauh 4.3 (average sufo) instructor rating 17 course(s)

DR. NORRINA BINTI DIN

 Course Instructor
UiTM Kampus Permatang Pauh 4.3 (average sufo) instructor rating 22 course(s)

PROFESOR MADYA TS. DR. NORFEZAH BT MD NOR

 Course Instructor
UiTM Kampus Permatang Pauh 4.3 (average sufo) instructor rating 23 course(s)

NAJUA BINTI MOHD ALI

 Course Instructor
UiTM Kampus Permatang Pauh 4.3 (average sufo) instructor rating 15 course(s)

DR. ARNIEYANTIE BINTI ABDUL HADI

 Course Instructor
UiTM Kampus Permatang Pauh 4.3 (average sufo) instructor rating 9 course(s)
Developed by
Universiti Teknologi MARA (UiTM)