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Basic Food Hygiene Certificate for Hygiene Managers

Programme code HT310620

Normal Duration of Study
3 days
Mode of Study
Part-time (Day)
Hotel and Tourism Institute (Kowloon Bay)
Entrance Requirements
In-service personnel of the catering industry
Course Description
  • Basic food safety and hygiene
  • Characteristics of micro-organisms and crisis of food poisoning
  • Food contamination, hygiene practices and proper food handling
  • Environmental hygiene, cleaning and sanitation
  • Pest management
  • Hong Kong food laws
  • Principles of Hazard Analysis Critical Control Points (HACCP) and case study
General Class Time
  • Every Tuesday to Thursday
  • 9:30 a.m. - 5:30 p.m. (Day 1&2); 9:30 a.m. - 4:30 p.m. (Day 3)
Tuition Fee
Please contact Hotel and Tourism Institute for details
Medium of Instruction
English or Cantonese (supplemented by English Terminologies)
  • Those achieved a minimum score of 50% in the examination and with an attendance of 80% or above will be awarded a Basic Food Hygiene Certificate for Hygiene Managers recognised by the Food and Environmental Hygiene Department.
  • Students may be required to attend classes on other VTC campuses. VTC reserves the right to cancel any programme, revise programme title, content or change the offering institute(s) / campus(es) / class venue(s) if circumstances so warrant.
  • The above information including programme titles, programme features and duration/ class arrangement etc. are subject to change without prior notice. Please refer to information available upon application.