1.0 INTRODUCTION
Food safety currently had become an important issues among public. It is a scientific

discipline describing handling, preparation, and storage of food in ways that prevent food-
borne illness. The occurrence of two or more cases of a similar illnesses resulting from the

ingestion of a common food is known as a Food-borne disease outbreak. This includes a
number of routines that should be followed to avoid potential health hazards. In this way food
safety often overlaps with food defense to prevent harm to consumers. The tracks within this
line of thought are safety between industry and the market and then between the market and
the consumer.
In considering market to consumer practices, the usual thought is that food ought to
be safe in the market and the concern is safe delivery and preparation of the food for the
consumer. Food can transmit pathogens which can result in the illness or death of the person
or other animals. The main mediums are bacteria, viruses, mold, and fungus. It can also serve
as a growth and reproductive medium for pathogens. Another main issue is simply the
availability of adequate safe water, which is usually a critical item in the spreading of diseases.
In theory, food poisoning is 100% preventable. However this cannot be achieved due to the
number of persons involved in the supply chain, as well as the fact that pathogens can be
introduced into foods no matter how many precautions are taken. Thus, in order to prevent food
poisoning, awareness on food safety is very important especially among the food handlers.
This training will includes lectures and exercises.

2.0 COURSE OBJECTIVE
2.1 Provide awareness and increase understanding among entrepreneurs
and food handlers regarding the importance of food safety.
2.2 Provide awareness and increase understanding among entrepreneurs
and food handlers regarding basic of food safety and food hygiene.
2.2 Provide awareness on the importance of personal hygiene and good food
handling practices.
2.3 Highlight the correct steps of cleaning of utensil and proper steps of food waste
disposal.
2.4 To provide knowledge of safe food handling.
2.5 To provide knowledge on how to prevent food contamination and food
poisoning.
2.6 To provide knowledge and awareness on food safety system in current industry.

2.0 TARGET AUDIENCE
3.0 TARGET AUDIENCE
This training was targeted to all food handler within Malaysia

4.0 COURSE CONTENT
This course includes the below topics:
a) Food Act 1983
b) Food Hygiene Regulation 2009
c) Food Hygiene Practices
d) Food Safety Practices
e) Food Contamination and hazards.
f) Food Poisoning and Prevention.
g) Food Borne Disease
h) Control of Waste Disposal and Pest Control.
i) Work Etiques: Cleaning, Sanitizing, Personal Hygiene, Premises.
j) Food safety assurance system and implementation in food industry.