Management of Food Hygiene in the Hospitality Industry

Course details

This programme is designed for you as a manager, senior supervisor, team leader or anyone responsible for food operations working in the Hospitality Industry. The objective of the programme is to demonstrate the importance of food hygiene to your business. It is designed to give you the knowledge and skills to implement and manage a comprehensive food hygiene system and to organise ongoing hygiene training for staff.

Legislation and European directive have focused on the preventative measures and good practices necessary to guarantee food safety. Changing consumer demands have also helped the drive towards improved food hygiene. Living standards are on the increase and people travel and experience good hygiene practices in other countries. Education standards have risen and consumers are more aware of their rights. The end result is that consumers expect more.

This training programme has been designed in response to these demands. In order to achieve the necessary standards in terms of food hygiene, training of all employees in the hospitality industry is essential. The seasonal nature of employment in the industry, and the high level of labour turnover, makes this no easy task. Managers and supervisors must first gain the knowledge and skills themselves, and then organise an ongoing training programme for their staff.

Programme Content

Introduction

• Basic Microbiology
• Food Poisoning & Food Borne Disease

Personal Hygiene

• Food Safety and Training

Food Purchasing, Storage and Delivery

• Food Preparation and Cooking
• Holding Display Service and Preservation

Food Safety Legislation

• Cleaning and Disinfection

Design and Construction of Food Premises and Equipment

• Control of Insects and Rodents

Hazard Analysis and Critical Control Points

• Management of Food Safety and Records

Programme Review

• Action Planning
• Participants Action Plan
• Definitions