Food Hygiene & Safety

This training program is addressed to executives (Directors and Supervisors) and staff who prepare, serve, and transport food and beverages.

It provides specialized knowledge for the safe management of food within the hospitality sector. Executives and staff will be trained in allergen identification, prevention of cross-contamination during preparation, and proper labeling/communication with guests.

Training Modules

• Legal Framework and Responsibilities
• Critical Control Points in Kitchen, Buffet, and Room Service
• Transport and Service Protocols
• Incident Management and First Aid