| Learning Outcome | Learning Outcome Code | Compulsory/Elective | Duration (Hours) |
|---|---|---|---|
| State the consequences of poor standards of food hygiene and the benefits of good standards. | FPT/1118/OC1 | Compulsory | 30 |
| Identify the reasons for food poisoning and recognize those most susceptible to its effects. | FPT/1118/OC2 | Compulsory | 30 |
| Identify the factors contribution to physical, chemical and biological contamination in food chain | FPT/1118/OC3 | Compulsory | 30 |
| Demonstrate the method of cleaning and disinfection | FPT/1118/OC4 | Compulsory | 30 |
| Describe GHP guidelines to minimizes the risk of contamination, microbial growth and other hazards. | FPT/1118/OC5 | Compulsory | 60 |
| Identify critical control points and implement preventive measures to mitigate risks effectively | FPT/1118/OC6 | Compulsory | 60 |
| Employability Skill-60 Hrs | DGT/VSQ/N0102 | Compulsory | 60 |
