Serve Safe Part 2
Serve safe course: Aim to learn food safety steps in hotel operation.
Course Details
- The Flow of Food.
Food Flow.
Preventing Cross contamination.
Time temperature control.
General Thermometer.
- The Flowing of Food purchasing, receiving, storage and preparation.
Purchasing.
Receiving and Inspection.
Storage 1.
Storage 2.
General Preparation practices.
Thawing.
Prepping specific food.
Cooking food.
Consumer advisories.
Operations that mainly serve high-risk populations.
Cooling food.
Reheating food.
- Number of lectures 2
- Number of hours 01:09:07
Course Topics
Course Presentation
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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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