Introduction to Food Safety and Hygiene for Hotels and Restaurants

COURSE DERSCRIPTIONThis 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.COURSE OBJECTIVESAfter completing this course, participants will be able to:Explain the importance of food safety and hygiene for a businessAssess the impact of premises, products and people on food safetyImplement measures to prevent contamination by COVID-19NOTE: We recommend using the latest version of the Chrome or Safari browsers to ensure an optimal experience viewing the lectures.
Participants who meet the course requirements will receive a Certificate of Completion issued in electronic format.

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
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