Annex I of NR-37 Basic Course for Food Handlers

Minimum course load: 12 hours.

Program content:

a) Understanding food contamination;

b) Handling environment and water care;

c) Waste handling and control of vectors and pests;

d) Hygiene;

e) Handlers and visitors;

f) Stages of food handling;

g) Documentation and role of the service manager;

h) Review of content;

i) Basic knowledge on hygiene and safety in the operation of baking and confectionery equipment and slicing machines; and

j) Proper use of Personal Protective Equipment (PPE).