1. Introduction to Food Hygiene
2. Food Safety Rules and Regulations
3. Understanding Food Contamination and Hazards
4. The Four Cs of Food Hygiene
5. HACCP (Hazard Analysis and Critical Control Points)
6. Food Hygiene Ratings and Inspections
7. Foodborne Illnesses and Their Prevention
8. Personal Hygiene for Food Handlers
9. Safe Food Storage and Handling
10. Cleaning and Disinfection Procedures
11. Monitoring and Auditing Food Hygiene Standards
12. Emergency Procedures and Incident Management
13. Supporting Individuals in Food Preparation
14. Waste Management and Food Disposal
15. Whistleblowing and Reporting Poor Hygiene Practices