Malta Food Handling Licence A study plan
Malta Food Handling Licence A · Give each week a clear focus.
8 weeks · About 6 hours per week
Food safety and hygiene for food handlers & Microbiological, chemical and physical food hazards
Define food safety and list the legal responsibilities of a Maltese food handler under Regulation (EC) 852/2004 and the national food hygiene rules
Distinguish between food safety hazards and food quality issues, giving three Maltese food examples of each
Classify the four hazard types (microbiological, chemical, physical, allergenic) and match five everyday kitchen scenarios to the correct type
Explain why ready-to-eat foods carry higher risk than foods that will be cooked, using a Maltese pastizzi or ġbejna example
Your checkpoint
A one-page hazard classification table with 12 scenarios sorted into the four hazard types and a one-line justification for each
Microbiological, chemical and physical food hazards
Describe the growth requirements of bacteria (food, moisture, acidity, time, temperature, oxygen) and identify which conditions a handler can control
Distinguish food poisoning from foodborne infection and name the common causative organisms relevant to Malta, including Salmonella, Campylobacter, Listeria, E. coli O157 and Staphylococcus aureus
Explain how bacterial spores and toxins behave differently from vegetative cells and why reheating does not always make food safe
Identify common chemical hazards such as cleaning chemicals, pest control agents, and undeclared allergens, and state one control for each
List physical hazards common in kitchens, including glass, metal fragments, plasters, and packaging, and describe how to prevent them
Your checkpoint
A hazard fact sheet covering six organisms and six chemical/physical hazards, each with source, illness effect, and one preventive control
Microbiological, chemical and physical food hazards & Personal hygiene and hand hygiene
Link the main foodborne organisms to their typical food vehicles, including eggs, poultry, raw milk products, soft cheese, and shellfish
Describe the correct handwashing procedure step by step, including when it must be performed and how long it should take
Identify the situations where gloves are appropriate and where they create a false sense of security
Explain the rules on reporting illness, covering vomiting, diarrhoea, skin infections, and infected wounds, and state the handler's duty to report to the manager
Your checkpoint
A written handwashing procedure with a checklist of at least eight occasions when handwashing is mandatory, self-tested by performing the procedure correctly twice
Personal hygiene and hand hygiene
Apply personal hygiene standards to hair, nails, jewellery, perfume, smoking, eating, and mobile phone use in food areas
Explain how clothing and protective equipment, including aprons and head coverings, reduce contamination and how to use them correctly
Describe the correct management of cuts, burns, and skin conditions, including waterproof dressings and the use of detectable blue plasters
Outline the correct exclusion and return-to-work rules for a handler with vomiting or diarrhoea, including the 48-hour rule
Your checkpoint
A personal hygiene audit checklist of at least 15 items, applied to your own workplace or a home kitchen, with three non-conformities identified and corrected
Temperature control, storage and cross-contamination prevention
State the temperature danger zone and explain the safe holding, cooking, cooling, and reheating temperatures for high-risk foods
Describe the two-stage cooling method and calculate the maximum time allowed at each stage
Explain how a probe thermometer is calibrated and cleaned between uses
Distinguish between use-by and best-before dates and state the rules for stock rotation and date labelling
Identify the difference between direct and indirect cross-contamination and give three controls for each
Your checkpoint
A temperature control reference card listing cook, hold, cool, reheat, and storage temperatures, plus a completed cooling log for a simulated batch of food
Temperature control, storage and cross-contamination prevention & Food safety and hygiene for food handlers
Design a simple workflow that separates raw and ready-to-eat foods from delivery through to service, including colour-coded equipment
Explain the correct storage order for raw and cooked foods in a fridge and dry store, and justify the placement of each item
Describe cleaning and disinfection procedures, including the two-stage clean, contact time, and the difference between cleaning and disinfecting
Outline pest prevention measures and the handler's role in reporting signs of pests
Your checkpoint
A fridge and dry store layout diagram with correct storage order, colour-coded equipment allocation, and a written cleaning schedule for five surfaces
Food safety and hygiene for food handlers & Personal hygiene and hand hygiene
Explain the purpose of HACCP-based procedures and identify critical control points in a simple food process
Describe the role of record keeping, monitoring, and corrective actions in a food safety management system
Summarise allergen management duties, including the 14 named allergens, cross-contact controls, and accurate communication with customers
Rehearse explaining food safety rules to a colleague in plain language, covering handwashing, temperature, and cross-contamination
Your checkpoint
A one-page HACCP-style flow diagram for one dish with at least three control points, their limits, monitoring method, and corrective action
Food safety and hygiene for food handlers & Microbiological, chemical and physical food hazards & Personal hygiene and hand hygiene & Temperature control, storage and cross-contamination prevention
Consolidate all four domains by answering at least 120 practice questions and reviewing every incorrect answer against the source material
Recall the key figures, including temperatures, times, and the number of named allergens, without notes
Identify and close your three weakest areas using targeted revision rather than re-reading everything
Complete two full timed mock tests under exam conditions and review the results
Your checkpoint
A scored mock test result of at least 85 percent, plus a one-page revision sheet of the facts you missed and the corrections
Milestones
Week 2: You can classify 10 unseen scenarios into hazard types and name the likely organism or hazard with a control, scoring at least 8 out of 10
Week 4: You can demonstrate the full handwashing procedure from memory and state the exclusion rules for vomiting and diarrhoea without notes
Week 6: You can state all critical temperatures and times from memory and lay out a fridge in the correct storage order on paper
Week 8: You score at least 85 percent on two timed mock tests and can explain every missed question correctly