Food & Beverage Personal Hygiene

The most common source of food contamination is personnel.

Transmission of microbial contamination from kitchen or bar or serving personnel to food, and ultimately from food to hotel visitors, has been observed in some major cases reviewed by FAO and WHO. As a result, vital training in the food and beverage area includes personal hygiene practices, hand washing methods, and hand disinfection is mandatory.

We help the hospitality industry to prevent their business from food hazards such as microbiological, chemical, and physical hazards which may endanger the health of guests and the safety of food.

ACS Canada has encountered training in personal hygiene for more than decades worldwide , our hygiene training courses are supported with theory subjects, practical training, and training videos.