About course
Training Program Description :
The program aims to provide participants with fundamental knowledge related to food safety and hygiene practices in the restaurant sector. It introduces trainees to the responsibilities of staff involved in storing, preparing, cooking, and serving food safely. The program also highlights the main food-related hazards such as food contamination and foodborne illnesses. In addition, it focuses on the application of personal hygiene practices, cleaning and sanitation procedures, and methods of controlling hazards to ensure that safe and healthy food is provided to consumers.
Program Objectives :
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To understand the basic concepts of food safety and their importance in the restaurant sector.
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To identify food-related hazards and the causes of food poisoning.
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To gain knowledge of personal hygiene practices and safe food handling.
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To understand methods for preventing food contamination and cross-contamination during food preparation.
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To learn about hygiene, cleaning, and pest control requirements within food establishments.
Target Audience :
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Employees working in restaurants, cafés, and food establishments.
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Chefs, assistant chefs, and food preparation staff.
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Workers involved in food service and food handling in kitchens and food facilities.
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Supervisors responsible for food preparation and service operations.
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Individuals interested in working in the restaurant and food service industry.
The course fees include the exam.
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بارك الله في المدرب يوسف النقيب وزاده الله علما
