Asas Kebersihan Makanan

Kementerian Kesihatan Malaysia?

Ia adalah kursus asas yang diwajibkan keatas setiap pekerja yang terlibat
secara langsung atau tidak dalam pengendali makanan.

Kenapa perlu kursus Asas Kebersihan Makanan?

Ianya adalah kursus yang diwajibkan oleh Kementerian Kesihatan
berpandukan Peraturan Makanan 2009.

Siapa perlu kursus Asas Kebersihan Makanan?

Sesiapa sahaja yang terlibat secara langsung atau tidak dalam pengendali
makanan.
Contoh: Tukang Masak, Pembantu Tukang Masak, Pemandu Syarikat
Katering, Tukang cuci pinggan, Pengusaha Restaurant, Pengurus
Restaurantdan sebagainya.

Apa yang di ajar semasa mengikuti kursus Asas

Kebersihan Makanan?

Pengenalan
Keracunan Makanan

Faktor Pembiakkan Kuman

Pencemaran Makanan

Kebersihan Diri Pengendali Makanan

Pengendalian &Penyediaan Makanan

Penyimpanan Makanan

Pencucian & Amalan Kebersihan Premis

Kawalan Sisa Buangan

Kawalan Makhluk Perosak

Sistem Keselamatan Makanan

Perundangan Makanan

Because ServSafe is a better way to learn. It's more engaging, for greater
comprehension and better application.
Because the ServSafe Program has training options to fit your needs.
Because food safety impacts your customers, your employees and your
business. With so much on the line, the right preparation means everything.

Why ServSafe Certification?

Because the ServSafe Food Protection Manager Certification is
accredited by the American National Standards Institute (ANSI)-Conference
for Food Protection (CFP).
Because the ServSafe Food Protection Manager Certification Exam is valid,
reliable and legally defensible.
Because it's certification the industry trusts. In fact, more than 3 million
ServSafe Food Protection Manager certifications have been awarded
to date.

What your managers will learn

with ServSafe food safety

training.
2

Managers need to know food safety and the critical importance of its role.
And they need to learn how to share food safety knowledge with every
employee. ServSafe gives them the knowledge and tools to do just that.
Some of the concepts managers will understand with ServSafe training
include:
Sanitation
Managers will learn the dangers of foodborne illness, how to prevent it and
the keys to food safety. They'll see where contamination starts, the
components for good personal hygiene, and how every employee can be a
safe foodhandler.
The Flow of Food Through the Operation
Managers will discover how to prevent cross-contamination, and how to
utilize time and temperature control effectively. They'll get the inside story
on safe receiving, food storage, preparation and serving, and cooling and
reheating. They'll also learn how taking active managerial control of critical
foodborne illness risk factors makes all the difference for a safe operation.
Sanitary Facilities and Pest Management
Managers will cover all aspects of cleaning and sanitation in a practical,
applicable manner. They'll also learn about pest management, and how to
keep pests out of the operation .
Finally, your managers will cover the way to keep employee training
ongoing, to keep food safety working in every location.
ServSafe is the training that is learned, remembered, shared and used. And
that makes it the strongest food safety training choice for your operation.

ServSafe Essentials, Fifth Edition Table of

Contents
Unit 1 The Food Safety Challenge
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Chapter 1 Providing Safe Food

Foodborne Illness
Preventing Foodborne Illness

Chapter 2 The Microworld

Pathogens
Viruses

Bacteria

Parasites

Fungi

Biological Toxins

Chapter 3 Contamination and Food Allergens

Contamination
Food Allergens

Chapter 4 The Safe Foodhandler

How Foodhandlers Can Contaminate Food

A Good Personal Hygiene Program

Unit 2 The Flow of Food through the Operation

Chapter 5 The Flow of Food: An Introduction

Hazards in the Flow of Food

Monitoring Time and Temperature

Chapter 6 The Flow of Food: Purchasing, Receiving and Storage

General Purchasing and Receiving Principles

Storing

Chapter 7 The Flow of Food: Preparation

Preparation
Cooking Food

Cooling and Reheating Food

Chapter 8 The Flow of Food: Service

Holding Food
Serving Food

Unit 3 Food Safety Management Systems, Facilities, and

Pest Management
Chapter 9 Food Safety Management Systems

Food Safety Management Systems

Crisis Management

Chapter 10 Sanitary Facilities and Equipment

Designing a Sanitary Operation

Interior Requirements for a Sanitary Operation

Chapter 11 Cleaning and Sanitizing

Cleaning and Sanitizing

Dishwashing

Cleaning and Sanitizing in the Operation

Chapter 12 Integrated Pest Management

The Integrated Pest Management (IPM) Program

Working with a Pest Control Operator (PCO)

Unit 4 Food Safety Regulations and Employee Training

Chapter 13 Food Safety Regulation and Standards

Government Regulation of Food Service Operations

Inspections

Chapter 14 Employee Food Safety Training

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Food Safety Training for Staff

Training Delivery Methods

Course Schedule
It is 2 days course followed by one month self study and final exam for the
certification.