Objective:

• The aim of this course is to understand the Management in Food Safety and Hygiene & develop knowledge to give training to other staffs. Mainly in hotels, catering and food processing environment. The trainees will be able to implement Food Hygiene/ HACCP system, determine good practice and design an improvement plan in the food business..

Who Should Attend:

• F & B Managers, Chefs, Kitchen supervisors
• Training Managers.
• Supervisors/Middle Management and everyone who prepares high risk foods

Contents:

• General Introduction.
• Bacteria and food poisoning.
• Food contamination and its prevention.
• Purchase and delivery.
• Personal health and hygiene.
• Food Preservation.
• Food storage and temperature control.
• Design and construction of food premises and equip- ment.
• HACCP.
• Management Control techniques.
• Training and education.
• Pest control, Cleaning and disinfections.

Structure:

Tutorials, Discussions, Workshops, Quiz and Certificate

Duration:

5 days