PSCFOOD Basic Food Hygiene Certificate for Hygiene Managers

The course aims to provide students with intensive training to obtain the qualification of “Hygiene Manager” which is recognized by the Food and Environmental Hygiene Department (FEHD).

 Objectives

Upon completion of the programme, students should be able to :

• Develop skills in the control of food hygiene and safety;

• Strengthen catering management technique; and

• Enforce understanding of the legislation “Food Control and Monitoring System in Hong Kong”.

 Who Should Attend

Any persons who work in the catering business.

 Programme Features

• This course is recognized by FEHD under its “Hygiene Manager and Hygiene Supervisor Scheme”;

• This course is conducted by experienced professionals in food science & catering management.

 Professional Recognition

Students who have successfully completed this course will satisfy the requirements of Hygiene Managers under the “Hygiene Manager and Hygiene Supervisor Scheme” of FEHD. Students' personal information will be transferred to FEHD for processing upon receiving students' consent.

 Recommended Admission Qualifications

• Level 2 in 5 HKDSE subjects (including English and Chinese); or

• Diploma Yi Jin, or

• 5 passes in HKCEE (including English and Chinese at level 2 or grade E) or equivalent plus 1 year of relevant working experience, or

• Yi Jin Certificate plus 1 year of relevant working experience, or

• Other acceptable equivalent qualifications (at QF level 3); or

• Mature applicants aged 21 or above with a minimum of 3 years' relevant working experience may also be considered.

Course Contents

1. General concept of food hygiene, food safety and prevention of food contaminations;

2. The licensing scheme and the duties of the Hygiene Inspector under the legislation “Food Control and Monitoring System in Hong Kong”;

3. Prevention methods of microbiological, chemical and physical contaminations;

4. Techniques for personal hygiene and cleaning of utensil;

5. Methods of food preservation, storage and transportation; utensils and equipment setting;

6. Pest Control;

7. Cultural changes in food business and catering staff training;

8. Examination (1 hour).

Assessment

The course assessment is in the form of examination. To obtain an award, students are required to have a pass in the examination and have an attendance of 80%. The passing mark is 50.

Award

“Certificate of Completion” will be issued by LiPACE to those who have successfully completed the programme.

Exemption Policy