ΠΕΡΙΓΡΑΦΗ

Food hygiene is critical for maintaining the safety and quality of food products, ensuring consumer health, and complying with food safety regulations. In the food and beverage industry, poor hygiene practices can lead to contamination, foodborne illnesses, customer complaints, legal liabilities, and financial losses. 

Training employees on proper hygiene practices ensures a safe working environment, protects brand reputation, and prevents health hazards in food production, preparation, and service.

ΣΚΟΠΟΣ ΣΕΜΙΝΑΡΙΟΥ

By the end of the training, 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

Hotel and Catering Professionals.

ΠΕΡΙΣΣΟΤΕΡΕΣ ΠΛΗΡΟΦΟΡΙΕΣ

Trainer: Michalis Michail