Catering Hygiene and Food Safety

Start Date End Date Venue Fees (US $)
16 Nov 2025 Dubai, UAE $ 3,900 Register

Catering Hygiene and Food Safety

Introduction

Our Food Safety and Hygiene for Catering training course raises awareness of the risks associated with handling food in a catering environment. It also explains what measures should be put in place to reduce the risks. The course covers why you need to know about food safety and hygiene, key terms, key legislation, the responsibilities of employers and employees, the role of Environmental Health Officers, what HACCP is, and its main steps, main hazards, and control measures.

Objectives

    Participants achieve the following learning outcomes from the program;

    • How to be more effective in contract management activities
    • Appropriate type and form of contracts for different situations
    • How to anticipate problems and manage risks
    • How to integrate project management with contract needs
    • Best means of handling disputes and performance issues
    • How to establish terms and conditions for different situations
    • The latest advances in contract mana

Training Methodology

This is an interactive course. There will be open question and answer sessions, regular group exercises and activities, videos, case studies, and presentations on best practice. Participants will have the opportunity to share with the facilitator and other participants on what works well and not so well for them, as well as work on issues from their own organizations. The online course is conducted online using MS-Teams/ClickMeeting.

Who Should Attend?

  • Catering Managers
  • Tenders Staff
  • Contracts Staff
  • Buyers
  • Purchasing

Course Outline

  • Introduction, including:
    • Key terms
    • Key laws that relate to food safety and hygiene
    • Key responsibilities of employers
    • Key responsibilities of employees
    • Environmental Health Officers
    • Failure to comply with the law
  • Key hazards, including:
  • Contamination
  • Contamination hazards
    • Physical hazards
    • Chemical hazards
    • Allergenic hazards
    • Biological hazards
    • Foodborne illnesses
    • Pests
  • What HACCP is
  • HACCP steps
  • Personal hygiene
  • Cleaning
  • Design of premises and equipment
  • Pest control
  • Food temperature control
  • Food storage
  • Food deliveries
  • HACCP, including:
  • Control measures, including:

Accreditation

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