The purpose of the module of food and beverage safety and hygiene practices aims at promoting a culture of hygiene and safety practices to food handlers. The culture of hygiene and safety practices reflects to the hygiene of food and beverages; business workplaces; tools and equipment and the food and beverages service personnel as well. In order to ensure the effectiveness of desired outcome, a system for food and beverage safety known as HACCP (Hazard Analysis and Critical Control Point) was established and integrated in food and beverage businesses as a response to prevention of food from contamination (microorganism). It is due to maintaining a human wellbeing through provision of safe food and beverages to guests.