Introduction -- Part I: Causes of food contamination -- Bacteria -- Other food contaminants -- Incidents of foodborne illness -- Sources and transmission of food contaminants -- Part II: Prevention of food contamination -- Structure and layout of the food premises -- Equipment -- Maintaining a clean environment -- Personnel -- Part III: Safe food handling -- Refrigeration -- Cooking -- Food preservation -- Self-regulation and quality control -- Summary -- Part IV: Training -- Planning and implementing a training programme

1. Food contamination -- Prevention and control
2. Food Handling -- Methods
3. Food services -- Standards