COURSE OVERVIEW

This practical and highly-interactive course includes real-life case studies where participants will be engaged in a series of interactive small groups and class workshops.
This course provides a comprehensive understanding of food safety management principles essential for catering operations. Participants will learn to identify food safety hazards, allocate responsibilities within their teams, and manage safe food handling practices, including effective cleaning and disinfection regimes. Emphasis is placed on assessing supplier quality, implementing safety protocols, and maintaining robust pest control measures.
The course further equips learners to develop, implement, and monitor food safety management systems that comply with regulatory standards. Additionally, it highlights the critical role of communication in delivering effective information and training, ensuring a culture of food safety awareness across operations.
During this interactive course, participants will learn the food safety hazards and allocate the responsibilities; the operational requirements of safe food and practice cleaning and disinfection regimes; the supplier quality, safety and pest controls; the food safety management procedures; and the role of communication as a source of information and training.