FOOD HYGIENE AND SAFETY IN CATERING

This training program provides essential knowledge for maintaining high safety standards within the catering industry. You will learn the fundamental principles of food hygiene, including legal requirements and the identification of safety hazards. The course details how to prevent physical and chemical contamination while ensuring cross-contamination is managed through proper handling and storage like the FIFO method. We cover safe cooking temperatures, sanitization protocols, and allergen management to protect customers. Finally, you will explore how to implement HACCP systems and build a strong safety culture within your team to ensure long-term compliance and operational excellence.