o Microbiology, food poisoning and foodborne infections
o Food contamination and its prevention
o Nutritional safety and food quality
o The storage and temperature control of food
o Food spoilage and preservation
o Personal hygiene, training and education of food handlers
o The design and construction of food premises and equipment
o Cleaning, disinfection and pest control
o Monitoring and control of food standards and operations
0 Food safety and hygiene legislation.