Duration: 6 hours
Target Audience:
Kitchen and Hotel Teams, Quality Teams
Course Objectives:
• To understand international food safety standards in hotels and restaurants.
• To ensure the provision of safe and healthy food for guests.
• To adhere to global hygiene and storage standards.
Expected Outcomes:
• To reduce health risks associated with food served to customers.
• To improve quality and safety ratings in the hospitality sector.
• To comply with international standards.
Course Content:
• International Food Safety Standards (ISO, HACCP).
• Implementation of preventive measures in hotels and restaurants.
• Practical exercises in quality control and food safety.
