Food & Beverage Food Safety Course

People's eating routines and habits have been altered to some extent by rapid technological advancements in all parts of life. International and national tourism, restaurants, fast-food outlets, and catering enterprises have all seen significant development as a result of these reforms. Following the pandemic, the Hospitality Industry predicts an increase in tourism in the next years, bringing more international arrivals and encouraging locals to eat more outside. Food supply chain providers, as well as consumers, have become more aware and discerning on all issues related to food, particularly those related to dietary safety, as a result of changing food patterns, eating habits, and other newly developed technology.

WHAT IS THE MAIN SUBJECT IN FOOD & BEVERAGE FOOD SAFETY TRAINING COURSE?

ESTABLISHMENT, design and facility of kitchens, room service, bar and restaurant

PREMISES AND ROOMS(Design and layout, Internal structures and fittings, Temporary/mobile premises and vending machines, Food control and monitoring equipment, Containers for waste and inedible substances)

FACILITIES(Water supply, Drainage and waste disposal, Cleaning, Personnel hygiene facilities and washrooms, Temperature control, Air quality and ventilation, Lighting, Storage)

CONTROL OF OPERATION,CONTROL OF FOOD HAZARDS, KEY ASPECTS OF HYGIENE CONTROL SYSTEMS(Time and temperature control, Specific process steps, Microbiological and other specifications, Microbiological cross-contamination, Physical and chemical contamination)

INCOMING MATERIAL REQUIREMENTS, PACKAGING, WATER ,MANAGEMENT AND SUPERVISION, DOCUMENTATION AND RECORDS, RECALL PROCEDURES, MAINTENANCE AND CLEANING(Cleaning procedures and method, CLEANING PROGRAMMES), PEST CONTROL SYSTEMS, PERSONAL HYGIENE, TRANSPORTATION, PRODUCT INFORMATION AND CONSUMER AWARENESS, TRAINING(AWARENESS AND RESPONSIBILITIES,TRAINING PROGRAMMES, REFRESHER TRAINING).