Course Introduction
This Food Handler Certification Course is designed to systematically impart core knowledge and practical skills in the field of food safety, providing comprehensive and standardized professional training for personnel in the catering and food-related industries. The curriculum strictly adheres to public health standards and covers a complete knowledge system, from regulatory understanding to practical operational management.
The course is divided into ten modules:
Beginning with 公共卫生法规 to establish the legal and normative foundation, it progressively delves into the scientific understanding of Foodborne Illnesses (FBI) and Microorganisms. It then covers the critical control points in the Flow of Food and Food Display, Service, and Discard. Through Chapters that introduce Receiving and Storing Raw Materials, Facility, Equipment, and Pest Control Management, and Cleaning and Sanitization, participants will master methods for managing environmental and material safety. Simultaneously, Personal Hygiene emphasizes the health and behavioral standards of the handlers themselves. Finally, Food Safety Management System helps build a holistic framework for risk prevention and control thinking.
Upon completion of this course, participants will understand the importance of food safety, master specific methods to prevent foodborne illnesses, and be equipped to implement safe operations and compliant management in their daily work, thereby providing a solid guarantee for public health and standardized business operations.