Introduction
Ensuring the highest standards of food safety, hygiene, and adherence to HACCP (Hazard Analysis and Critical Control Points) principles is non-negotiable in the hospitality industry. This comprehensive training course equips all hospitality professionals with the essential knowledge and practical skills to prevent foodborne illnesses, maintain impeccable hygiene practices, and implement effective HACCP systems. Learn how to identify food safety hazards, control critical points, maintain sanitary environments, and comply with regulations to protect guests and your business. Mastering food safety, hygiene, and HACCP in hospitality is paramount for safeguarding public health and ensuring operational integrity.
This intensive training course delves into the core elements of food safety, emphasizing practical application within the fast-paced hospitality environment. We will explore topics such as proper food handling and storage, personal hygiene standards for food handlers, cleaning and sanitation procedures, pest control, temperature control measures, and the development and implementation of a robust HACCP plan. By understanding these critical aspects, you'll be empowered to create a culture of food safety within your hospitality establishment, minimizing risks and ensuring the well-being of your guests and staff.
Target Audience
- Chefs and Kitchen Staff
- Restaurant and Food Service Managers
- Hotel and Resort Staff Handling Food
- Catering Professionals
- Food and Beverage Supervisors
- Housekeeping and Sanitation Teams
- Anyone Working in the Hospitality Industry with Food Handling Responsibilities
Course Objectives
- Understand the fundamental principles of food safety and the importance of hygiene in hospitality.
- Learn to identify potential food safety hazards (biological, chemical, physical) in a hospitality setting.
- Master proper food handling, preparation, cooking, and storage techniques to prevent contamination.
- Understand and implement effective personal hygiene practices for all food handlers.
- Learn and apply thorough cleaning and sanitation procedures for food contact surfaces and equipment.
- Understand the principles and steps involved in developing and implementing a HACCP system.
- Learn about temperature control measures and the importance of maintaining the cold chain and hot holding.
- Understand relevant food safety regulations and inspection procedures in the hospitality industry.
Duration
5 Days
Course Outline
Module 1: Foundations of Food Safety and Hygiene in Hospitality
- Understanding the importance of food safety and hygiene in preventing foodborne illnesses for your module.
- Exploring the legal and ethical responsibilities of food handlers and hospitality establishments.
- Identifying common foodborne pathogens and their sources.
- Understanding the conditions that promote bacterial growth (FAT TOM).
- Setting the stage for implementing a strong food safety culture.
Module 2: Identifying Food Safety Hazards
- Learning to recognize biological hazards (bacteria, viruses, parasites, fungi) in food for your module.
- Understanding chemical hazards (cleaning agents, pesticides, allergens) and their prevention.
- Identifying physical hazards (foreign objects) and implementing control measures.
- Conducting hazard analysis in a hospitality kitchen environment.
- Understanding the concept of cross-contamination and its prevention.
Module 3: Safe Food Handling, Preparation, Cooking, and Storage
- Mastering proper techniques for receiving and storing food safely to maintain quality and prevent contamination for your module.
- Learning safe thawing, preparation, and cooking methods to eliminate pathogens.
- Understanding safe cooling and reheating procedures.
- Implementing date marking and stock rotation (FIFO) systems.
- Ensuring proper handling of ready-to-eat foods.
Module 4: Personal Hygiene for Food Handlers
- Understanding the importance of handwashing and proper hand hygiene techniques for preventing contamination for your module.
- Learning about the correct use of gloves and other protective clothing.
- Understanding policies regarding personal cleanliness and reporting illness.
- Practicing proper behavior in food handling areas.
- Reinforcing the link between personal hygiene and food safety.
Module 5: Cleaning and Sanitation Procedures
- Learning the difference between cleaning and sanitizing and their importance in food safety for your module.
- Understanding the correct use of cleaning agents and sanitizers.
- Implementing effective cleaning schedules for food contact surfaces, equipment, and premises.
- Ensuring proper dishwashing procedures.
- Understanding pest control measures and preventing infestations.
Module 6: Introduction to HACCP (Hazard Analysis and Critical Control Points)
- Understanding the principles and seven steps of the HACCP system for your module.
- Learning how to identify Critical Control Points (CCPs) in a hospitality food operation.
- Establishing critical limits for CCPs.
- Implementing monitoring procedures for CCPs.
- Understanding corrective actions, verification, and record-keeping in HACCP.
Module 7: Temperature Control: Maintaining the Cold Chain and Hot Holding
- Understanding the temperature danger zone and the importance of temperature control in preventing bacterial growth for your module.
- Learning how to accurately measure food temperatures using calibrated thermometers.
- Implementing procedures for maintaining the cold chain during receiving, storage, and service.
- Understanding safe hot holding temperatures and procedures.
- Documenting temperature monitoring activities.
Module 8: Food Safety Regulations and Inspections in Hospitality
- Understanding relevant local and national food safety regulations applicable to the hospitality industry for your module.
- Learning about food safety inspection procedures and what to expect during an inspection.
- Understanding the importance of record-keeping and documentation for compliance.
- Implementing procedures for addressing non-compliance issues.
- Fostering a culture of continuous improvement in food safety practices.
Training Approach
This course will be delivered by our skilled trainers who have vast knowledge and experience as expert professionals in the fields. The course is taught in English and through a mix of theory, practical activities, group discussion and case studies. Course manuals and additional training materials will be provided to the participants upon completion of the training.
Tailor-Made Course
This course can also be tailor-made to meet organization requirement. For further inquiries, please contact us on: Email: info@skillsforafrica.org, training@skillsforafrica.org Tel: +254 702 249 449
Training Venue
The training will be held at our Skills for Africa Training Institute Training Centre. We also offer training for a group at requested location all over the world. The course fee covers the course tuition, training materials, two break refreshments, and buffet lunch.
Visa application, travel expenses, airport transfers, dinners, accommodation, insurance, and other personal expenses are catered by the participant
Certification
Participants will be issued with Skills for Africa Training Institute certificate upon completion of this course.
Airport Pickup and Accommodation
Airport pickup and accommodation is arranged upon request. For booking contact our Training Coordinator through Email: info@skillsforafrica.org, training@skillsforafrica.org Tel: +254 702 249 449
Terms of Payment: Unless otherwise agreed between the two parties’ payment of the course fee should be done 7 working days before commencement of the training.
