Food Safety Program for Hotels – Ensuring Hygiene & Compliance

Course Objectives

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

• Understand food safety principles in hotel operations
• Identify food hazards and risks
• Apply proper hygiene and sanitation practices
• Ensure compliance with food safety standards
• Prevent food contamination and foodborne illnesses

• Target Audience

• Hotel Managers & Supervisors
• Chefs & Kitchen Staff
• Food & Beverage (F&B) Teams
• Housekeeping Staff
• Quality & Hygiene Officers

Course Outline

🔹 Module 1: Introduction to Food Safety

• Importance of food safety in hotels
• Foodborne illnesses and their impact
• Legal and regulatory requirements

🔹 Module 2: Food Hazards & Risk Management

• Biological, chemical, and physical hazards
• Sources of contamination
• Risk assessment basics

🔹 Module 3: Personal Hygiene

• Staff hygiene standards
• Proper handwashing techniques
• Health and illness reporting

🔹 Module 4: Cleaning & Sanitation

• Cleaning vs sanitizing
• Cleaning schedules and procedures
• Safe use of chemicals

🔹 Module 5: Food Handling & Storage

• Safe receiving of food items
• Storage standards (temperature control)
• FIFO (First In, First Out)

🔹 Module 6: Kitchen & Equipment Safety

• Safe food preparation practices
• Cross-contamination prevention
• Equipment hygiene and maintenance

🔹 Module 7: HACCP Principles

• Introduction to Hazard Analysis and Critical Control Points (HACCP)
• Identifying Critical Control Points (CCPs)
• Monitoring and corrective actions

🔹 Module 8: Food Safety Management Systems

• Overview of ISO 22000
• Documentation and record keeping
• Internal audits and inspections

🔹 Module 9: Inspection & Compliance

• Preparing for health inspections
• Common violations in hotels
• Continuous improvement