ΠΕΡΙΓΡΑΦΗ

The training program is designed to equip food and beverage staff with essential knowledge and practical skills for maintaining high hygiene standards in their operations. Participants will learn about personal hygiene, effective cleaning and sanitation procedures, proper food handling and storage, and compliance with food safety regulations. The training also covers how to respond to hygiene-related emergencies and food safety incidents.

ΣΚΟΠΟΣ ΣΕΜΙΝΑΡΙΟΥ

By the end of this module, participants will be able to:

• Understand the importance of hygiene and sanitation in food and beverage operations. 
• Identify the key hygiene-related risks in the food and beverage environment.
• Apply proper personal hygiene standards when handling food and beverages.
• Recognize and implement effective cleaning and sanitation procedures for kitchen equipment, surfaces, and utensils.
• Follow proper food storage and temperature control practices to prevent contamination and spoilage.
• Demonstrate awareness of food safety regulations and industry best practices related to hygiene.
• Respond effectively to hygiene-related emergencies or food safety incidents

ΣΕ ΠΟΙΟΥΣ ΑΠΕΥΘΥΝΕΤΑΙ

Cooks, waiters, stewarders, Bar staf.

ΠΕΡΙΣΣΟΤΕΡΕΣ ΠΛΗΡΟΦΟΡΙΕΣ

Trainer: Michalis Michail