Program Description:
An integrated seminar combining food hygiene fundamentals with allergen awareness. Participants learn to ensure safe food preparation while mitigating risks for guests with allergies. Practical exercises simulate common kitchen and service scenarios.
Core Objectives:
- Apply food hygiene best practices
- Identify and manage food allergens to prevent cross-contamination
- Comply with hygiene and allergen regulations
- Enhance guest safety and service quality
- Build awareness of organizational responsibilities
Program Duration: 7 hours
Who Should Attend: All food handlers, kitchen staff, service staff, restaurant managers