Introduction to Food Safety and Hygiene for Hotels and Restaurants
This course introduces the basics of food safety from the perspective of the restaurant industry. It focuses 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.