Introduction

Food Poisoning at restaurants and catering establishments is generally caused by negligence or ignorance and consequently most experts in food hygiene believe that a reduction in the high level of food poisoning cases will only be achieved by the education of food handlers. The correct handling of food at all stages in its receiving, preparation, serving, storage, distribution and sale is essential to ensure that the food remains safe and wholesome. This in turn will ensure a profitable operation by reducing food spoilage and exposure of customers to food poisoning. The training will also equip participants with the knowledge on crucial elements of the prerequisite programmes (PRP) of food and beverage industries and aid the company towards future implementation of a HACCP system/ FSMS.

Objectives

• To impart knowledge on Food Hygiene and GMP
• To create the platform for HACC P and Food Safety
• Management System certification
• To strengthen Restaurants and catering establishments for Legal compliance

For Whom

Managers, Executives, Executive Chefs and Sous Chefs in the Hotel and Catering Establishments

Course Content

• Introduction to Good Manufacturing Practices (GMP)
• SLS 143:2022 and SLS 956:2016 Requirements
• Food Act and its Regulations, Documentation of GMP System
• Installation and implementation of GMP System
• Certification of GMP System