Central Training Malta

Food Handling Course Malta (Online)

Contact Us

Central Training Malta

Food Handling Course Malta (Online)

Food Handling Course B

Beginner
Food Handling

Food Handling Course B

Marie Antoinette Ellul Marie Antoinette Ellul
4.9 (359)
Overview
Curriculum
Reviews
  • 19 Sections
  • 262 Lessons
Collapse All
Introduction
2 Lessons
  1. Course Aim
  2. Introduction
Table of Contents
2 Lessons
  1. Table of Contents (part 1)
  2. Table of Contents (part 2)
1. Food Hygiene
8 Lessons
  1. Food Hygiene
  2. The benefits of good hygiene in the food industry
  3. The costs of food poisoning and poor food hygiene
  4. 5 key principles of food hygiene according to WHO
  5. Kitchen - Can you identify any hazards?
  6. Kitchen - Can you identify any hazards?
  7. Local baker shop - Can you identify any hazards?
  8. Local baker shop - Can you identify any hazards?
2. Importance of Personal Health and Hygiene
31 Lessons
  1. Personal health and hygiene
  2. Personal care
  3. Hair
  4. Hands
  5. Apron
  6. Essential Hand Hygiene
  7. When should you wash your hands?
  8. Procedure for washing the hands
  9. Hand washing - Common missed areas
  10. Hand Washing - Procedure
  11. Video of a proper hand washing procedure
  12. Drying hands
  13. Cuts and spots
  14. Appropriate clothes
  15. Jewelry
  16. Unhygienic habits
  17. Personal health and hygiene
  18. Tasting food
  19. Personal health and hygiene - what to avoid
  20. Reporting illness
  21. Symptoms you must tell your employer about
  22. You might be a carrier...
  23. Germs
  24. Personal Cleanliness
  25. When extra care is needed...
  26. Extra care for babies
  27. Protective Clothing
  28. Food Handlers - Can you identify any hazards?
  29. Food Handlers - Can you identify any hazards?
  30. Kitchen design - Can you identify any hazards?
  31. Kitchen design - Can you identify any hazards?
3. Pathogenic organisms
6 Lessons
  1. Pathogens
  2. Sources of pathogenic bacteria
  3. How pathogenic bacteria are spread
  4. Vehicles of Contamination
  5. Examples of vehicles of contamination
  6. Environmental Health Authorities - Sample yearly report
4. Cross-contamination
14 Lessons
  1. Cross-contamination - 3 ways
  2. Food to Food contamination
  3. People to Food Contamination
  4. Equipment to Food
  5. Prevent cross-contamination
  6. Chopping boards
  7. Prevent cross-contamination
  8. Groovy chopping boards
  9. Can openers
  10. Materials in contact with food
  11. Pay attention to other symbols
  12. Use clean plates
  13. Prevent cross-contamination
  14. Contamination Summary
5. High Risk Food
28 Lessons
  1. High Risk Food
  2. The Germometer
  3. Which beefburger is cooked to a safe internal temperature?
  4. Verdict
  5. How to use a thermometer properly
  6. Handling high risk foods
  7. Examples of high risk foods
  8. Rice
  9. The four C's
  10. Cooking
  11. How to check
  12. Warmth
  13. Use a thermometer in thinner foods
  14. Cooking Summary
  15. Different foods require different cooking temperatures
  16. Cooking temperatures
  17. Chilling
  18. Storage temperatures
  19. Refrigeration
  20. Fridge stock rotation
  21. Freezers
  22. Defrosting food
  23. How to cool food
  24. Temperature notes
  25. Sample Temperature Control charts
  26. Temperature control of Food
  27. Low risk foods
  28. Examples of low risk foods
6. Food Storage
23 Lessons
  1. Correct storage helps to:
  2. General Rules for Safe storage
  3. General Rules for Safe storage
  4. Temperature control
  5. Food Purchasing
  6. Delivery and unloading
  7. Take away food
  8. Reject swollen ends, rusty or damaged cans
  9. Always check contents
  10. Bug on Pastry
  11. Reputable suppliers
  12. Cupboards and Storage places
  13. Food Premises
  14. Food Premises - Location
  15. Food Premises - Equipment
  16. Internal structure, construction and fittings
  17. Food Premises - Ceilings
  18. Food Premises - Walls
  19. Food Premises - Walls
  20. Food Premises - Other structures
  21. Facilities - Water and ice supply
  22. Facilities - Drainage and Waste
  23. Local grocer shop - SPOT THE PROBLEM!
7. Cleaning
20 Lessons
  1. Cleaning
  2. Disinfection
  3. Detergents
  4. Disinfectant
  5. Sanitizer
  6. Cleaning methods
  7. Continuously clean during food preparation
  8. Avoid spreading bacteria
  9. Remember dirty cloths spread bacteria!!
  10. Storage of detergents
  11. Using cleaning products safely!
  12. Dishwashers - Industrial and domestic
  13. Colour code for cleaning
  14. Cleaning gloves
  15. Cleaning cloths
  16. Cleaning buckets
  17. Cleaning mops
  18. Cleaning schedule
  19. COSH regulations
  20. Cleaning and sanitising
8. Storage of waste
4 Lessons
  1. Storage of waste
  2. Bins
  3. Hygienic waste disposal
  4. Hygienic waste disposal
9. Pest Control
16 Lessons
  1. Importance of control
  2. Main food pests
  3. Rodents
  4. Cockroaches
  5. Case study
  6. Ants
  7. Flies
  8. Domestic pets
  9. What attracts food pests to food premises?
  10. Hazards to food
  11. Importance of pest control
  12. General pest control
  13. Physical and Chemical controls
  14. Tips for effective pest control
  15. Pest control record sheet
  16. Pest control
10. Food Poisoning
35 Lessons
  1. Definition of food poisoning
  2. What is food poisoning?
  3. Understanding microorganisms
  4. Beneficial microorganisms
  5. What are bacteria?
  6. What bacteria need to grow?
  7. How bacteria reproduce and grow
  8. Illnesses linked to food poisoning
  9. Common causes of food poisoning
  10. Ways of getting food poisoning
  11. Foodborne infection
  12. Foodborne intoxication
  13. Chemical poisoning
  14. Food poisoning recognition
  15. Don't count on your senses to test for food safety!
  16. People with a higher risk of food borne illness
  17. Look at the picture - can you identify any hazards?
  18. Look at the picture - can you identify any hazards?
  19. Most common microorganisms causing food poisoning
  20. Clostridium perfringens
  21. Escherichia coli
  22. Salmonella
  23. Staphylococcus aureus
  24. Health warning on Spanish eggs after they are blamed for 136 cases of salmonella in UK
  25. Bacillus cereus
  26. Viruses
  27. Hepatitis A
  28. Noroviruses
  29. Rotaviruses
  30. Parasites
  31. Common types of parasites
  32. The food poisoning chain
  33. Prevent food poisoning
  34. Labelling of food products in Malta
  35. Food labelling regulations
11. Foreign bodies in food
7 Lessons
  1. Types of foreign bodies
  2. Sources of foreign bodies - equipment/machinery
  3. Sources of foreign bodies - people
  4. Sources of foreign bodies - premises
  5. Sources of foreign bodies - foreign bodies
  6. Sources of foreign bodies - packaging materials
  7. Sources of foreign bodies - food pests
12. Food Allergies
8 Lessons
  1. Food allergies
  2. Food intolerance
  3. Food intolerance
  4. Allergens
  5. Most common symptoms
  6. Nut Allergy boy
  7. Control of allergens
  8. Food Allergies
13. Food handlers and the law
10 Lessons
  1. Food legislation
  2. Food legislation - food handlers
  3. Case study
  4. Food legislation
  5. Controls by health officer
  6. Maltese Laws and Regulations concerning Food Safety
  7. Food handlers
  8. The law legal duties
  9. Maltese legislation
  10. Maltese legislation - penalties
Press Releases
25 Lessons
  1. Local cases - Baby food Brand Holle
  2. Local cases - Wasabi plum shot Blue dragon
  3. Local cases - Beef sausages (frozen) Chef choice
  4. Local cases - Beef sausages (frozen) The British Premium Sausage
  5. Local cases - Beef burgers (frozen) The food house
  6. Local cases - Fresh Beef burgers Scotts supermarket
  7. Local cases Toy story Malamine plate - Trudeau
  8. Local cases - Lasagne alla Bolognese Artica Ricette Italiane
  9. Local cases - Fried hot wings Chicky world
  10. Local cases - hot and spicy chicken wings Miracle foods
  11. Local cases - Posate in plastica Casa Linea - Coccinella
  12. Local cases - Shrimps
  13. Local cases - parboiled long grained rice Xtra
  14. Local cases - Frozen shrimps Gambero Rosso Cinese Sgusciato
  15. Local cases - Quick hot chocolate with marshmallow Felfoldi
  16. Local cases - Baked beans in tomato sauce Aicha
  17. Local cases - Tahlita ghall-minestra mill-kcina taz-zija
  18. Local cases - Twistees DLF
  19. Overseas cases - Beef and Onion pie (UK)
  20. Overseas cases - White wine bottle (UK)
  21. Overseas cases - Deep fried cockroach in McDonalds hash brown (USA)
  22. Overseas cases - KFC fined after cockroach seen eating chip (UK)
  23. Overseas cases - Mice found in Chinese restaurant (UK)
  24. Overseas cases - Contaminated pizza slices and pizza dippers (USA)
  25. Overseas cases - School meals contaminated with E.coli (UK)
14. HACCP
7 Lessons
  1. Hazard Analysis Critical Control Point
  2. HACCP
  3. Due diligence
  4. HACCP from Purchase to Service
  5. Sample Temperature Control charts
  6. HACCP principles
  7. Pre-Requisite Programmes (PRP's)
15. Animal by-products
15 Lessons
  1. Animal by-products
  2. Businesses that deal with animal by-products include
  3. Regulated at EU level by Regulation (EC) No 1774/2002
  4. Cannibalism ban
  5. Statistical quantities of animal by products produced in EU - Chicken
  6. Statistical quantities of animal by products produced in EU - Pigs
  7. Statistical quantities of animal by products produced in EU - Cows
  8. Statistical quantities of animal by products produced in EU - Sheep/Goats
  9. Classification of animal by-products
  10. Category 1
  11. Category 2
  12. Category 3
  13. Examples of animal by-products
  14. Examples of animal by-products
  15. Catering waste
THANK YOU!
1 Lesson
  1. Thank you!
  • Obtain Food Handling Licence B
  • Requirement for People working in the food industry as per L.N. 178/2001 and involved in the preparation & Production of Food
  • Suitable for: Chefs, Pastry Chefs, Butchers, Bakers, etc.
  • Also a requirement for those applying for their Work Permit/ VISA, teachers and child carers.
  • Course fully recognised by the Food Safety Commission.
  • Licence valid for 5 years.

4.9

359 Ratings
5 Star 93%
4 Star 6%
3 Star 1%
2 Star 0%
1 Star 0%

Reviews

  • mkopeyemi
    mkopeyemi Oct 31, 2026 @ 7:45 pm
    Very educative

    Good

    Reply
    Reply to mkopeyemi
  • abenny
    abenny Oct 31, 2026 @ 4:06 pm
    I got a good experience from this course and the content, easily and simple topic and understand.

    I can easily understand the contents like food handing and managment.

    Reply
    Reply to abenny
  • skaraouli
    skaraouli Oct 30, 2026 @ 5:36 pm
    Intresting!!!

    You learn new things and ways about how to protect your life about food,it is really worth it someone to learn bout it .I really recommend it to everyone to do it!!!

    Reply
    Reply to skaraouli
  • lschembri
    lschembri Oct 28, 2026 @ 3:05 pm
    Amazing

    It was a fun experience to learn new things and improving new skills

    Reply
    Reply to lschembri
  • kpatel
    kpatel Oct 27, 2026 @ 7:42 pm
    Awesome

    I learn everything food handling cleaning and so many more

    Reply
    Reply to kpatel

×

Free Lesson Videos:

Deleting Course Review

Are you sure? You can't restore this back

Course Access

This course is password protected. To access it please enter your password below:

Scroll to top