| Normal Duration of Study | 3 days |
| Mode of Study | Part-time (Day) |
| Venue | |
| 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
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| 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)
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| Tuition Fee | |
| Medium of Instruction | English or Cantonese (supplemented by English Terminologies) |
| Notes | - 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.
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