ITC SME Trade Academy - Summary of Introduction to Food Safety and Hygiene for Hotels and Restaurants

Introduction to Food Safety and Hygiene for Hotels and Restaurants

Course description

COURSE DESCRIPTION:

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.

After completing this course, participants will be able to:

Explain the importance of food safety and hygiene for a business

Assess the impact of premises, products and people on food safety

Implement measures to prevent contamination by COVID-19

NOTE:

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COURSE CERTIFICATION

Participants who meet the course requirements will receive a Certificate of Completion issued in electronic format.

COURSE STRUCTURE

Module 1

Introduction to Food Safety

Module 2

The Impact of Premises on Food Safety

Module 3

The Impact of Product Handling on Food Safety

Module 4

The Impact of People on Food Safety

Module 5

Hygiene Focus Areas for COVID-19

Certificate of Achievement

YOU WILL BE LEARNING

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