Food Hygiene & Safety

This training program is a specialized training of catering staff to ensure meal quality and compliance with HACCP standards. Participants will learn critical holding temperatures, prevention of cross-contamination during food display, and safe operation rules for live cooking stations.

The program is addressed to tourism accommodation owners, F&B Directors, chefs, cooks, and buffet staff wishing to upgrade customer safety, minimize food poisoning risks, and enhance the guest experience.

Indicative Content:

• Basic Principles & Personal Hygiene
• Temperature Management in Buffets
• Cross-Contamination Prevention
• Live Cooking Safety
• Allergens & Labeling
• Cleaning & Waste Management