Ø      Food hygiene

Ø      Bacteria

Ø      Food poisoning and food borne diseases

Ø      The prevention of food poisoning

Ø      Contamination hazards

Ø      Purchase, storage, temperature control, preparation, cooking and serving food

Ø      Personal hygiene

Ø      The construction and design of food premises

Ø      Equipment for food handling

Ø      Pest recognition and control

Ø      Cleaning and disinfection

Ø      The law relation to food and food safety

Ø      Food spoilage and preservation