Serve Safe Part 3
This course will equip you with important concepts and tools of food safety at hotels
Course Details
This course will equip you with important concepts and tools of food safety at hotels including: food safety management, safe facilities, equipment, and cleaning.
Food Service.
- General rules for holding food
- Serving food safely
- Preset table ware
- Refilling Returnable Take-Home Containers for Food and Beverages.
- Re-serving Food
- Labeling Bulk Food in Self-Service Areas
- Off-Site Service
Food Safety Management System.
- Active managerial control
- HACCP
- Crisis management
- Imminent health hazards
Safe facilities and equipment & Cleaning
- Floors, Walls, and Ceilings
- Equipment Selection
- Utilities and Building Systems
- Guidelines for the Effective Use of Sanitizers
- How and When to Clean and Sanitize
- Developing a Cleaning Program
- Number of lectures 3
- Number of hours 01:31:11
Course Topics
Course Presentation
Course Instructor
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Dr. Ahmed Abdel Azeem Abdel Rahman
- Food Safety & Hygiene Manager Marriott International
- Asst. Food Safety & Hygiene Manager Marriott International
- Asst. QC (Al Batros Hotels)
- Hygiene officer in Compass Egypt
- Meat inspection doctor in ministry of agriculture.
- Faculty of veterinary medicine
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