Duration: 4 hours
Target Audience:
Kitchen Teams, Food & Beverage Staff
Course Objectives:
• To understand the fundamentals of food safety.
• To prevent food contamination and ensure the provision of safe products.
• To adhere to basic hygiene standards.
Expected Outcomes:
• To reduce health risks associated with food products.
• To enhance awareness of hygiene and food safety, and improve the quality of food served to customers.
Course Content:
• Principles of food safety.
• Safe food storage and preparation methods.
• Handling food and beverages.
• Practical exercises in applying food safety techniques.
