Fundamentals of Food Safety in Restaurants (Hygiene)
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1- Online Training...with international accreditation. The value of participation per person is €1,450
2-Requirement : specifying the course, number of participants
implementation date, and joint coordination.
Group contracting ... 20% Discount For Each Participant In Any Group Of Five Person Or More
Other Places To Hold The Course :
KualaLumpur.. Istanbul.. Dubai.. Cairo.. Riyadh.. Jeddah.. Abu Dhabi.. Doha.. Muscat.. Sharm El Sheikh.. Kuwait.. Tripoli.. Amman.. Beirut.. Damascus.. Tunisia.. Casablanca.. London.. Paris.. Barcelona.. Amsterdam.. Brussels
Fundamentals of Food Safety in Restaurants (Hygiene)
Introduction :
The program for implementing the rules and requirements for food safety and hygiene in restaurants and kitchens is designed to educate and qualify all workers in kitchens and restaurants at their various job levels to carry out their daily work, which threatens food safety and leads to opportunities for food contamination or poisoning. The program is presented through interactive training through video clips. Discussion and interaction between the trainer and the participants to explain all the course topics theoretically and practically and provide information in a simplified form as a reference for dealing with food safely and soundly, and to fulfill the requirements of food safety bodies in implementing approved courses in food safety for the work crew.
Course Objectives :
At the end of this course, the participants will be able to :
- Understanding the importance of personal hygiene and hygiene for workers and methods of washing, sterilizing and disinfecting hands (hygiene requirements)
- Medical examinations that must be performed for workers in restaurants and kitchens
- Identify the different types of bacteria, their sources, and how to prevent them
- Identify food-borne diseases and the causes and sources of food poisoning
- Learn about safe procedures for receiving food items (meat, fish, poultry, canned food, dry goods, etc.)
- Learn food preservation and storage procedures and monitor temperatures and storage conditions
- Identify the health requirements that must be followed when preparing, preparing and serving food
- Understand safe methods for thawing, cooling, and reheating frozen items
- Learn how to clean, sterilize and disinfect tools and equipment
Targeted Audience :
- All workers in restaurants, kitchens, hotels, and catering and catering service providers at various job levels
- Owners and managers of restaurants, kitchens, catering services, and dining hall managers
- Workers in food facilities and food safety
- Food and health inspection inspectors responsible for inspecting restaurants and kitchens
- New graduates and those looking for job opportunities in restaurants and kitchens
Course Outlines :
Unit One : Personal hygiene for workers (Hygiene requirements)
- Introduction to personal and hygiene hygiene for workers
- Personal hygiene standards that must be followed and adhered to by all workers in the field of cooking, preparing and serving food
- Washing, sterilizing and disinfecting hands:
- The importance of washing hands
- When should you wash your hands?
- Methods and instructions for washing hands correctly
Unit Two : Health requirements and examinations required for restaurant workers
- Introduction to health requirements and examinations required for restaurant workers
- Types of medical examinations necessary for workers in restaurants and providing cooking services
- Periodic medical examinations for employees
- When should a worker stop working in restaurants or providing cooking and catering services?
Unit Three : Food-borne diseases
- How food poisoning occurs
- Food items that must be taken care of to avoid food poisoning
- The main media that transmit germs to foodstuffs
- The main causes of foodborne diseases
- Procedures that must be followed when food poisoning occurs
- Bacterial examination of food
- The most important and common types of food poisoning
- Causes of food poisoning, mechanism, incubation period, and symptoms
- Food poisoning resulting from eating spoiled canned food
- Food poisoning resulting from eating food contaminated with chemicals
Unit Four : Receiving food supplies
- Controls and requirements for receiving and inspecting foodstuffs
- How to measure temperatures of received food items
- Types of food scales and how they work
- Specifications and requirements for accepting and rejecting foodstuffs
- Requirements and specifications for the following products and methods of receiving and examining them:
- Fresh red meat
- Fresh poultry meat
- Fish
- Fresh milk and dairy products
- Table eggs
- Frozen food containers by vacuum vacuum
- Frozen food items
- Fresh vegetables and fruits
- Canned goods
Unit Five : Storing and preserving food
- Introduction to the basics of food storage and preservation
- Ways and methods of storing and preserving food
- Basic rules for storage (warehouses, refrigerators, freezers):
- Storing and preserving dry, refrigerated and frozen foodstuffs
- Action procedures in the event of a power outage from the freezing units
- Temperature guide for preserving and storing food
- Storing chemicals in the kitchen.
Unit Six : Preparing, preparing, cooking and serving foods
- Health requirements that must be followed when preparing food
- Safe and healthy ways to thaw frozen meat (defrosting)
- Safe ways to handle hot food and a guide to the correct temperatures required for cooking meat
- Safe methods for cooling and reheating cooked food
- Health requirements that must be followed when serving food
Unit Seven : Correct methods and means of cleaning, disinfection and sterilization
- Definitions and concepts of washing, sterilization and disinfection
- Methods of washing, sterilization and disinfection in kitchens
- Manual washing and sterilization using immersion method
- Methods of cleaning, washing and sterilizing fixed equipment and devices
- Methods of cleaning and sterilizing electrical equipment
- How to deal with food spills on floors and surfaces
- Safe and correct ways to dispose of kitchen waste
European Business Center Training Methodology :
Our training work is presented in a professional and attractive manner.. Interspersed with interceptive information to renew attention throughout the training period… We aim with this method to train the listener and interact… In addition to practical applications that target the direct skills and knowledge required to be achieved.. It is presented to the trainees in more than one way.. Practical exercises and applications.. Surveys and questions.. A training strategy has been adopted based on pairing between the theoretical and the professional and between the local and the global.
What Does The Participant Get From The Course?
Each participant obtains an internationally accredited training certificate from the European Business Center for Training and Development … which has the ISO certificate in quality No. 9001/2015 from the English international company UKAS .. and receives a training bag containing the scientific material via an electronic flash … in addition to an enjoyable and useful training that is reflected Positive and developmental for individuals and the institution
Note :
We can implement the training course in any of the cities referred to in this course..at the appropriate and required time for the trainees..through joint coordination with the training department at the center..the training is implemented in a distinctive manner according to the best quality standards so that we meet all training requirements and needs.
International Accreditations
European Business Center for Training and Development has obtained international and official accreditations with the highest and best international levels scientifically and technically, which reflect the level of outstanding performance in our training work.. so that it achieves what each participant aspires to by obtaining the best certificates with officially approved scientific and technical standards.
