Master the essential food hygiene principles, safe handling procedures, and sanitary practices required to prevent contamination and maintain high safety standards across food service and preparation environments. This course covers personal hygiene standards, safe temperature control zones for cooking and storage, cross-contamination prevention, effective cleaning and sanitization workflows, and safe chemical handling. You will develop the operational skills needed to properly store perishable ingredients, execute rotation protocols (such as FIFO), identify common foodborne pathogens and major allergens, and comply consistently with fundamental Hazard Analysis Critical Control Point (HACCP) principles and statutory public health regulations.