A concise, certification-oriented course for current and aspiring food handlers in food production, retail, wholesale, and hospitality. Learners build practical competence in personal hygiene and handwashing technique, appropriate work clothing and PPE, prevention of cross-contamination, safe utensil use and cleaning, wound management, and everyday compliance with Good Manufacturing Practices (GMP) and HACCP principles. The course also provides an operational overview of relevant Thai food laws, inspections, and enforcement expectations to support lawful, audit-ready food handling.

This course covers the essential hygiene practices that help prevent illness and food contamination in food workplaces. Learners are introduced to personal hygiene, how contamination happens, safe work attire, covering wounds, everyday hygiene habits such as cough etiquette and keeping phones out of food areas, proper handwashing stations, correct handwashing technique, and the key times when hands must be washed.