Module 7 Health and safety guidelines during foodborne disease outbreaks and emergency situations
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).
Image taken from freepik.com
