Monday 12 September 2011
Wednesday 17 August 2011
Tuesday 16 August 2011
Monday 15 August 2011
Monday 25 July 2011
COURSE LEARNING OUTCOME:
1. State the importance of food sanitation in foodservice operation
2. Describe basic knowledge in microbiology
3. Explain methods of prevent food toxicity and food contamination
4. Discuss the importance of HACCP, GMP and GHP in the foodservice industry
5. Identify rules and regulations to safety and public health law
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