Introduction

In the vibrant and dynamic hospitality and catering sectors, ensuring the safety of food served to guests is not merely a regulatory requirement but the cornerstone of customer trust, brand reputation, and business longevity. Mastering Safe Food Handling in Hospitality and Catering is absolutely critical for chefs, kitchen staff, food service managers, and all personnel involved in food preparation and service, seeking to prevent foodborne illnesses, maintain high hygiene standards, and comply with strict food safety regulations. This essential training course is meticulously designed to equip cooks, waiters, baristas, hotel staff, restaurant managers, catering crew, and food service supervisors with the specialized knowledge and practical skills required for understanding microbial hazards and allergens, implementing robust temperature control procedures, practicing cross-contamination prevention, ensuring personal hygiene best practices, and developing effective cleaning and sanitation protocols. Participants will gain a comprehensive understanding of food safety principles, the nuances of maintaining a hygienic kitchen environment, the challenges of safe food storage and preparation for diverse menus, and the critical role of every team member in safeguarding public health and delivering exceptional dining experiences. This program emphasizes practical techniques, international best practices, and real-world scenarios pertinent to everyday kitchen and catering operations, empowering you to confidently manage food safety risks in busy hospitality settings.

This hotel food hygiene and restaurant safety course is crucial for individuals and establishments striving to move beyond basic compliance towards a proactive, conscientiously applied, and customer-focused approach to food provision. Mastering HACCP principles in a catering context, implementing effective allergen management programs for varied menus, and understanding strategies for rapid response to potential food safety incidents are indispensable for mitigating health risks, enhancing guest satisfaction, optimizing operational efficiency, and ultimately achieving significant advancements in brand loyalty and sustainable business growth. This program offers an unparalleled opportunity to elevate your expertise in hospitality food safety management and catering hygiene excellence, positioning you for unparalleled success in safeguarding patrons and driving significant long-term value creation through enhanced reputation, improved operational integrity, and more trustworthy and thriving food service businesses for the 21st century.

Target Audience

• Chefs & Cooks (all levels)
• Kitchen Staff (prep cooks, dishwashers, porters)
• Restaurant Managers & Supervisors
• Hotel Food & Beverage Staff
• Catering & Event Crew
• Wait Staff & Servers
• Baristas & Bartenders handling food
• Food Service Operations Managers

Course Objectives

• Master fundamental food safety principles applicable to all hospitality and catering environments.
• Learn sophisticated techniques for identifying and controlling common foodborne hazards.
• Develop proficiency in implementing strict personal hygiene standards for all food handlers.
• Understand advanced strategies for preventing cross-contamination at all stages of food handling.
• Explore best practices in maintaining optimal temperature control for safe food storage, cooking, and service.
• Grasp advanced techniques for effective cleaning, sanitization, and pest control in kitchens.
• Learn about robust approaches to allergen management and clear communication with customers.
• Identify the critical role of a Hazard Analysis and Critical Control Point (HACCP) system in catering.
• Develop skills in responding to food safety incidents and managing customer complaints effectively.
• Understand the evolving legal and regulatory requirements for food safety in hospitality.
• Formulate strategies for building a strong food safety culture across the entire catering and hospitality team.

Duration

5 Days

Course Outline

Module 1. Understanding Food Safety Fundamentals

• Defining food safety: importance, consequences of foodborne illness
• Types of food hazards: biological (bacteria, viruses), chemical, physical, allergens
• Understanding susceptible populations and high-risk foods
• Legal and ethical responsibilities of food handlers and establishments
• The concept of the "farm-to-fork" journey in hospitality

Module 2. Personal Hygiene for Food Handlers

• Critical importance of handwashing techniques and frequency
• Proper use of gloves and protective clothing
• Health status of food handlers: illness reporting and exclusion
• Personal habits to avoid during food preparation and service
• Establishing a strong personal hygiene culture in the kitchen

Module 3. Temperature Control: The Danger Zone

• Understanding the "Danger Zone" for bacterial growth (between 5°C and 60°C or 41°F and 140°F)
• Safe thawing methods for frozen foods
• Proper cooking temperatures for different food types
• Safe cooling and reheating procedures
• Hot holding and cold holding requirements for served food

Module 4. Preventing Cross-Contamination

• Sources of cross-contamination: raw foods, dirty equipment, unwashed hands
• Segregation of raw and cooked foods during storage and preparation
• Using separate cutting boards, utensils, and equipment for different food types
• Cleaning and sanitizing surfaces between tasks
• Best practices for food display and service to prevent contamination

Module 5. Cleaning, Sanitation & Pest Control

• Distinction between cleaning and sanitizing: methods and chemicals
• Establishing a systematic cleaning schedule for kitchen and service areas
• Proper dishwashing techniques (manual and mechanical)
• Integrated Pest Management (IPM) strategies for hospitality
• Waste management and refuse disposal in food service

Module 6. Allergen Management & Communication

• Common food allergens and their potential severity
• Preventing allergen cross-contact in kitchen preparation and service
• Importance of accurate allergen information on menus and for staff
• Responding to customer inquiries about allergens and special dietary needs
• Training staff on allergen awareness and communication protocols

Module 7. HACCP Principles in Catering

• Introduction to Hazard Analysis and Critical Control Points (HACCP) system
• The 7 principles of HACCP adapted for hospitality and catering operations
• Identifying Critical Control Points (CCPs) specific to various menu items
• Monitoring procedures for CCPs and corrective actions
• Record-keeping and verification for HACCP compliance

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 10 working days before commencement of the training.