03  Our Trainings

Training providers have identified a growing need to make learning more relevant to specific business environments to increase effectiveness.
These new qualifications are required to address new National Occupational Standards reflecting sector-specific needs. In line with this demand, the WAMCO Food Safety have been designed to address the food safety needs of the catering, manufacturing and retail sectors.


Food Hygiene:
    The food handlers should understand the importance of keeping food free from disease causing organisms and other harmful agents. The safety of foods must always be considered while storing, preparing and serving. The food handlers should know that some micro-organisms are useful to us and affect the basic characteristics of food products. Others are harmful and can cause spoilage of food and disease.

HACCP: (Hazard Analysis Critical Control Point)
    The implementation of HACCP in a facility is a step towards implementing a food safety system that will help you prevent problems in food production, processing and handling. As with any new program, you must understand it fully, not just as a list of standards or requirements, but as a complete approach that shapes the way your facility operates. An outside consultant with expertise in implementing HACCP systems can be a valuable member of your team.

  Syllabus and Details:

Type of Courses Syllabus of The Course
Basic Food Hygiene
  1. Introduction.
  2. Bacteriology
  3. food born disease, and method of protecting food from contamination.
  4. Food Spoilage/Protection.
  5. Personal Hygiene.
  6. Cleaning and Disinfection.
  7. Pest control.
(One Day Course)
Intermediate Food Hygiene
  1. General Introduction
  2. Bacteriology
  3. Food Poisoning and food-borne Disease
  4. Physical & Chemical contamination
  5. Food Storage
  6. Design and construction of food premises and equipment
  7. Cleaning and disinfections
  8. Personal Hygiene
  9. Training
  10. Pest Control
  11. Introduction of HACCP
(Three Days Course)
Advance Food Hygiene
  1. General Introduction
  2. Bacteriology
  3. Food Poisoning and food-born disease
  4. Physical Contamination
  5. Food Storage
  6. Design and Construction of food premises/Equipment
  7. Cleaning and disinfections
  8. Personal Hygiene
  9. Pest Control
  10. Hazard Analysis
  11. HACCP System
  12. Legislation
(Five Days Course)
HACCP Course
  1. HACCP Awareness Training Course
  2. Practical Application of HACCP Course
  3. HACCP Intermediate and
  4. HACCP Advance