Course Overview — 22 Modules
Section 1: Food Safety & Quality Culture
Section 2: Leadership, Roles & Responsibilities
Section 3: Legal & Regulatory Compliance
Section 4: ESG Management & Food Waste (5R Strategy)
Section 5: Risk-Based Thinking & Stakeholder Management
Section 6: Hygienic Zoning & Shop Layout
Section 7: Supplier & Service Provider Management
Section 8: Receiving, Inspection & Stock Management
Section 9: Storage & Handling of Different Products
Section 10: Cold Chain Management
Section 11: Traceability, Shelf Life & Nonconforming Product
Section 12: Labelling, Product Information & Complaints
Section 13: Management of the Deli
Section 14: Management of the Butchery
Section 15: Fruits, Vegetables & Other Perishables
Section 16: Building & Equipment Maintenance
Section 17: Personal Hygiene, Ablutions & Canteen
Section 18: Security
Section 19: Staff Training & Performance Assessment
Section 20: Cleaning & Sanitation
Section 21: Pest Control
Section 22: Lighting & Ventilation Requirements
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