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TZID:Asia/Manila
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DTSTART:20000101T000000
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BEGIN:VEVENT
UID:20261114T212204Z - 19863@as234a.odoo.com
DTSTART;TZID=Asia/Manila:20261106T080000
DTEND;TZID=Asia/Manila:20261107T170000
CREATED:20261114T212204Z
DESCRIPTION:<a href="https://umtc.com.ph/event/food-safety-sanitation-and-h
 ygiene-79">Food Safety\, Sanitation and Hygiene</a>\nThis course aims to e
 nhance the knowledge of ship's cooks\, which is essential for effectively 
 implementing food safety\, sanitation\, and hygiene in the workplace. The 
 course covers competencies essential to effectively implementing good pers
 onal hygiene and sanitation procedures\, preventing foodborne illnesses an
 d cross-contamination\, using safe cleaning and sanitizing methods for kit
 chen tools and equipment\, and applying Hazard Analysis Critical Control P
 oint (HACCP) principles. Training Outcome/s:Proper personal hygienePractic
 e food safety\, sanitation\, and hygienePreventing cross-contamination in 
 preparing foodCleaning and sanitizing the workplace and equipment Entry St
 andard/s: Qualified Ship Cooks for upgradingDuration: 2 training days
DTSTAMP:20261114T212204Z
LOCATION:United Marine Training Center\, Inc.\, 2120 Leon Guinto Street\, M
 alate\, Manila  1004\, Philippines
SUMMARY:Food Safety\, Sanitation and Hygiene
X-ALT-DESC;FMTTYPE=text/html:<a href="https://umtc.com.ph/event/food-safety
 -sanitation-and-hygiene-79">Food Safety\, Sanitation and Hygiene</a>\nThis
  course aims to enhance the knowledge of ship's cooks\, which is essential
  for effectively implementing food safety\, sanitation\, and hygiene in th
 e workplace. The course covers competencies essential to effectively imple
 menting good personal hygiene and sanitation procedures\, preventing foodb
 orne illnesses and cross-contamination\, using safe cleaning and sanitizin
 g methods for kitchen tools and equipment\, and applying Hazard Analysis C
 ritical Control Point (HACCP) principles. Training Outcome/s:Proper person
 al hygienePractice food safety\, sanitation\, and hygienePreventing cross-
 contamination in preparing foodCleaning and sanitizing the workplace and e
 quipment Entry Standard/s: Qualified Ship Cooks for upgradingDuration: 2 t
 raining days
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END:VCALENDAR