KURSUS INI MERANGKUMI KEPENTINGAN SANITASI DAN KEBERSIHAN DALAM PERKHIDMATAN MAKANAN. PRINSIP SANITASI DAN KEBERSIHAN DIRI DAN PREMIS PERKHIDMATAN MAKANAN DIBERI PENEKANAN. AMALAN PENGILANGAN BAIK DAN SISTEM PENGURUSAN KUALITI MAKANAN TURUT DIBINCANGKAN.((THIS COURSE COVERS THE IMPORTANCE OF SANITATION AND HYGIENE IN FOODSERVICE OPERATIONS. THE PRINCIPLES OF SANITATION AND HYGIENE FOR PERSONAL AND FOODSERVICE ESTABLISHMENT ARE EMPHASIZED. GOOD MANUFACTURING PRACTICE (GMP) AND FOOD QUALITY MANAGEMENT SYST)