The Basic Food Safety short course is designed to provide essential knowledge of food safety principles, crucial for anyone involved in food handling. Participants will learn about hygiene practices, the importance of temperature control, preventing cross-contamination, and proper storage methods. The course also highlights the role of personal hygiene, cleaning and sanitation, and understanding foodborne illnesses. By the end of the course, participants will be equipped to implement best practices for maintaining a safe food environment and complying with food safety regulations. Ideal for food industry workers, caterers, and those in hospitality, this course promotes public health and reduces the risk of foodborne illnesses.