Principles of Food Safety, Hygiene & Handling

2 Days
10 Modules

Principles of Food Safety, Hygiene & Handling Workshop

OVERVIEW

Principles of Food Safety, Hygiene & Handling are fundamental guidelines aimed at ensuring the safety and quality of food products throughout the food chain. This encompasses practices to prevent contamination, maintain cleanliness, and minimize the risk of foodborne illnesses. Key principles include proper handwashing techniques, maintaining clean and sanitized surfaces and equipment, controlling temperatures during food storage and preparation, practicing safe food handling procedures, and implementing effective pest control measures. Additionally, adherence to regulatory standards, regular inspections, and continuous training of food handlers are essential components of maintaining food safety. By following these principles diligently, food establishments can uphold consumer trust, protect public health, and contribute to a safer and healthier food environment.

LEARNING OUTCOME

A successful hotel operations is not about the property alone BUT mainly on its people and their professional application of their hospitality operations skills and knowledge. The HTS Training Solutions of Principles of Food Safety, Hygiene & Handling will be CUSTOMIZED and concentrated subject learning for the attendees of the workshop.

LEARNING METHODOLOGIES

Interactive lectures introduce food safety principles. Hands-on demonstrations cover handwashing, cleaning, and temperature control. Group discussions analyze case studies. Role-playing exercises simulate food handling scenarios.
Practical workshops allow participants to apply learned principles in tasks. Mock inspections assess adherence to standards. Q&A sessions clarify doubts. Assessments evaluate understanding. Certificates are awarded upon completion.
Through lectures, demonstrations, discussions, role-playing, practical tasks, assessments, and inspections, participants gain a thorough understanding of food safety, hygiene, and handling principles, ensuring they can apply them effectively in real-world settings.

Day 1: Understanding Food Safety and Hygiene

Morning Session:

1. Introduction to food safety

Importance of food safety in preventing foodborne illnesses.
Overview of regulatory standards and guidelines.
Common Sources of Contamination.

2. Microbial contamination: bacteria, viruses, parasites

Physical contamination: foreign objects, allergens
Chemical contamination: cleaning agents, pesticides
Personal Hygiene Practices

3. Proper handwashing techniques

Personal protective equipment (PPE) usage
Health and hygiene requirements for food handlers

Afternoon Session:

4. Cleaning and Sanitizing Procedures

Principles of cleaning: sanitization, disinfection, sterilization
Cleaning schedules and protocols for surfaces, utensils, and equipment
Chemical safety and handling guidelines

5. Temperature Control

Importance of temperature control in preventing bacterial growth
Safe food storage temperatures for refrigeration and freezing
Proper cooking and reheating temperatures

6. Cross-Contamination Prevention

Strategies to prevent cross-contamination between raw and cooked foods
Proper handling of utensils, cutting boards, and kitchen equipment
Separation of food items to prevent allergen contamination

Day 2: Practical Application and Assessment

Morning Session:

7. Food Handling Practices

Safe food handling procedures during preparation, cooking, and serving
FIFO (First In, First Out) method for food storage and rotation
Guidelines for handling leftovers and food packaging

8.Hygienic Food Service

Cleanliness standards for dining areas, tables, and serving utensils
Proper food presentation and garnishing techniques
Hygiene practices for food service staff

Afternoon Session:

9. Hazard Analysis and Critical Control Points (HACCP)

Overview of HACCP principles and its role in food safety management
Identification of hazards and establishment of critical control points
Implementation of HACCP plans in food establishments

10. Mock Inspections and Assessments

Conduct mock inspections to evaluate participants' adherence to food safety standards
Written or practical assessments to assess understanding and application of learned principles

Conclusion and Certification

Recap of key learnings from the course
Distribution of certificates of completion to successful participants

Food & Beverage Manager
Assistant Manager/Executives
Finance Manager
Accounts Manager
Purchasing Manager/Officer
Revenue Manager/Executive
Restaurant Manager/Executives
HR Manager/Executive
Hotel Manager
General Manager
Director of Operations and others directly associated to People and Revenue Management of a hotel.

This course includes