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- 餐飲 FOOD & BEVERAGE -

The course aims to provide students with intensive training to obtain the qualification of “Hygiene Manager” which is recognized by the Food and Environmental Hygiene Department (FEHD).

Programme ObjectivesUpon completion of the programme, students should be able to:

• Develop skills in the control of food hygiene and safety;• Strengthen catering management technique; and• Enforce understanding of the legislation “Food Control and Monitoring System in Hong Kong”.

Programme Features• This course is recognized by FEHD under its “Hygiene Manager and

Hygiene Supervisor Scheme”;• This course is conducted by experienced professionals in food

science & catering management.

Who should attend

Any persons who work in the catering business.

Professional RecognitionStudents who have successfully completed this course will satisfy the requirements of Hygiene Managers under the “Hygiene Manager and Hygiene Supervisor Scheme” of FEHD. Students’ personal information will be transferred to FEHD for processing upon receiving students’ consent.

本課程旨在提供食物安全及食店管理的概論，完成此課程後，學員將對本港之「食物控制及監管」的條例有更深入的了解。

課程目標修畢此課程後，學員應能加強對「食物控制及監管」條例的認識，讓他們掌握控制及監管食物衛生與安全的方法，以提

升其食店管理技巧。

課程特點

• 本 課 程 為 食 物 環 境 衞 生 署 「 衞 生 經 理 及 衞 生 督 導 員 計劃」所認可的衞生經理訓練課程；

• 課程由食物科學及飲食管理專家及資深從業員任教。

適合對象

飲食業從業員及一般市民。

專業資格成功修畢本課程的人士將符合食物環境衞生署「衞生經理及衞生督導員計劃」所規定對衞生經理的培訓要求。本院經學員個別授權後會將學員的個人資料轉交予食環署作登記用途。

SH002

Basic Food Hygiene Certificate for Hygiene Managers基礎食物衛生經理課程

E-mail Address lipace_ppct@ouhk.edu.hkProgramme Duration 17 hoursMedium of Instruction English class : English (Course materials and assessment are in English) 中文班：粵語輔以英語 (講義及考試為中文)Intake per Year Jan, Mar, Jun, Aug and OctProgramme Website www.ouhk.edu.hk/lipace

Recommended Admission Qualifications• Level 2 in 5 HKDSE subjects (including English and

Chinese); or• Diploma Yi Jin, or 5 passes in HKCEE (including English

and Chinese at level 2 or grade E) or equivalent plus 1 year of relevant working experience, or

• Yi Jin Certificate plus 1 year of relevant working experience, or

• Other acceptable equivalent qualifications (at QF level 3); or• Mature applicants aged 21 or above with a minimum of 3

years’ relevant working experience may also be considered.

建議入學資歷• 香港中學文憑最少5科及格（包括中文及英文達二級）或同等

學歷；或• 毅進文憑，或香港中學會考取得最少5科及格（包括中文及英

文達二／E級）或同等學歷及一年相關工作經驗；或• 毅進證書及一年相關工作經驗；或• 香港資歷架構第3級相關證書；或• 年滿21歲及3年相關工作經驗

FEHD Approved "Food Hygiene Manager" Course香港食物環境衞生署認可，畢業生符合「食物衞生經理」的資格

DISCOUNTPolicies Applicable優惠計劃適用 有特定出席率要求

Specific Attendance Requirement

TOURISM & HOSPITALITY旅遊及款待業

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Course Contents

1. General concept of food hygiene, food safety and prevention of food contaminations;

2. The licensing scheme and the duties of the Hygiene Inspector under the legislation “Food Control and Monitoring System in Hong Kong”;

3. Prevention methods of microbiological, chemical and physical contaminations;

4. Techniques for personal hygiene and cleaning of utensil;

5. Methods of food preservation, storage and transportation; utensils and equipment setting;

6. Pest Control;

7. Cultural changes in food business and catering staff training;

8. Examination (1 hour).

課程內容

1. 食物衛生與安全及如何防止食物中毒之基本概念；

2. 「食物控制及監管」條例下之發牌制度及衛生督察的角色；

3. 如何控制食店內之微生物、化學和物理性感染；

4. 飲食從業員的個人衛生、食店用具的清潔技巧；

5. 食物防腐、貯存和運輸技巧；食物用具和設備的安排；

6. 如何在食店內防止蟲鼠滋擾；

7. 飲食業文化轉變及培訓飲食業從業員；

8. 考試(1小時)。

Programme Structure and Fees (English Class) 課程結構及費用 (中文班)

Course Code & Title科目編號及名稱

Lecture Hours上課時數

Exam Hour考試時數

Tuition Fee (HKD)學費(港幣)

NUTR1001EP Basic Food Hygiene Certificate for Hygiene ManagersNUTR1001CP 基礎食物衛生經理課程 16 1 $1,800