FOOD SAFETY AND

KITCHEN HYGIENE

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HACCP PRINCIPLES / 

Kitchen Hygiene and Food Safety Training

Where food safety matters

Programmes:

  • Personal Hygiene, hand washing and general grooming

  • Sustainability

  • Guest Satisfaction and Guest Scores

  • Food Hygiene and serving safe food - providing clear guidance for all levels

  • General Stewarding Hygiene

  • Cleaning different surfaces

  • Proper care and maintenance of the dishwasher

  • Health and safety - handling of chemicals, first aid, P.P.Es

  • Cleaning chemistry and the science of cleaning

  • Prevention of Cross-Contamination

  • Food safety hazards and control (HACCP Principles)

  • C.I.P procedures

  • Anti-Breakage control

  • Understanding the cost of clean

  • Choosing a solution and hygiene partner

  • Understanding the cost of clean

  • Advanced Stewarding Hygiene module

- Target audience: Bar workers, 'waiting' staff, kitchen stewards, chefs, stock/store room employees, room service team and anyone in the food and beverage environment​.

HACCP

(Hazard Analysis Critical Control Point) 

 

HACCP:

A systematic approach to the identification, evaluation, and control of food safety hazards.

The Science behind

"Serving Safe Food"