Food Safety and Hygiene

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Maintenance and Safety

Food Safety and Hygiene

Program Objectives:
By the end of the program, participants will be able to:

To provide an understanding of the principles of food safety.
To identify and control the hazards and types of cross-contamination.
State the consequences of poor standards and the benefits of good standards.
Identify and list the employer's and employee's responsibilities.
List common symptoms of food poisoning and give examples of people most at risk.
Identify and assess the role of a food handler with regard to premises and equipment.

This program is designed for:

Catering managers, supervisors, executive and head chefs in the hospitality industry, health sector, retail sector, delicatessens, industrial and institutional catering units.

This program is worth 15 NASBA CPEs.

Fees in US$:

Per participant $2,800
Frequent nomination $2,520
(including coffee breaks and a buffet lunch daily)

Discount Plans, Refunds & Cancellations Policy

Locations & Dates:

18 - 20 Mar 2012
Dubai, English