Module 7 Health and safety guidelines during foodborne disease outbreaks and emergency situations

Last updated: April 10, 2023

Learning Objectives

On completion of this module, participant should be able to:

    • know food-borne diseases;
    • predict the symptoms of diseases;
    • know the requirements for good hygiene for food handlers;
    • know the basic rules that make food safe;
    • know and use emergency management tools;
    • comply with the restrictions for catering establishments during an emergency (COVID-19).

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