Educational Program

Basic Principles of Hygiene and Food Safety in Hotel Areas

Customized Requirements of HACCP

Executives and staff of hotel and tourist units

Information

Course Duration: 1 day

The sensitive area of ​​Tourism and Hospitality has always been a pillar of the Greek Economy and Culture. Every business must now strive hard to offer a more complete, higher quality and safer package of services, in order to meet the ever-increasing demands of the market. It is generally accepted that the weapon in this battle is the highly qualified people who staff each business. After all, these are the necessary factors of differentiation and acquisition of competitive advantage.

During the presentation of the training course there will be:

  • Analysis of the terms food hygiene, food safety, unsafe food and quality
  • Examination of the possible risks that can lead to unsafe food, as well as the consequences of consuming unsafe food
  • Study of proper food management from receipt, distribution to consumption
  • Reference will be made to the legislation concerning food as well as ways of finding the legislation on the internet
  • Correct food handling by the hotel staff, through practical examples

To find out about the cost of the courses, contact us. BQC adjusts its pricing policy for the unemployed and students. Every second participation from the same company will have a 10% discount.

The training methodology includes lectures, practice and teamwork.

In this context, the participants are asked to carry out group and individual exercises, role playing exercises, and evaluation tests that aim to develop their skills (time management, teamwork, cooperation).

In the end, a satisfaction questionnaire is distributed to the participants in order to evaluate the results of their training and the achievement of its objectives.

  • Introduction to Food Hygiene and Safety
  • Microorganisms and their characteristics
  • Food poisoning and their prevention
  • Choosing critical food control points in the hotel area
  • Personal hygiene and behavior of the food handler in hotel areas
  • Hotel environment
  • Cleaning, disinfection and insecticide procedures and requirements
  • Good and bad food handling practices
  • Food Hygiene Legislation
Interest Form
Please fill out the interest form

Available Courses

Upon Request
Basic Principles of Hygiene and Food Safety in Hotel Areas - Customized Requirements of HACCP

Why choose BQC

For the implementation of the training courses, renowned lecturers are selected, with extensive knowledge and experience in the field of Management Systems and, by extension, on the standards.

BQC, by recognizing modern trends in the field of Training, has created a wide network of experts and trainers around the world, which it uses to offer high-level knowledge and experience in the field of Education.

The training courses offered by BQC are certified by the Accredited Personnel Certification Body STAREGISTER, a member of the IPC, thus providing the possibility of issuing accredited certificates of international recognition according to the ISO/IEC 17024:2012 standard to those successfully participating in them.

Recommended Certification Combinations

...