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Introduction to Food Safety and Hygiene for Hotels and Restaurants

COURSE DERSCRIPTION

    This course introduces the basics of Food Safety from the perspective of the restaurant industry, with a focus on the "3Ps" of food safety: namely the "Premises, Product, and People" who come into contact with food. It consists of practical, easy-to-follow advice and exercises aimed at spotting problems and issues in a restaurant environment. The final module also includes tips on extraordinary measures to take to prevent COVID-19 contamination".

    COURSE OBJECTIVES

      After completing this course, participants will be able to:


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    COURSE CERTIFICATION

    Participants who meet the course requirements will receive a Certificate of Completion issued in electronic format.
COURSE STRUCTURE
Module 1: Introduction to Food Safety
Module 2: The Impact of Premises on Food Safety
Module 3: The Impact of Product Handling on Food Safety
Module 4: The Impact of People on Food Safety
Module 5: Hygiene Focus Areas for COVID-19
YOU WILL BE LEARNING
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