Service Description

As the backbone of a hotel F&B Outlet, Stewarding and Hazard Analysis Critical Control Points (HACCP) training program is design to enlighten you & your staff on the importance of maintaining a high level of cleanliness and hygiene standards. Program Outline : 1.The understanding of basic HACCP principles 2.The 7 HACCP principles 3.Where does critical points starts 4.Food safety 5.Determining hazards and where it starts 6.Receiving and storage 7.Personal hygiene practices 8.The right temperature control 9.Using of right utensils 10.Daily and schedule cleaning Learning Outcomes : 1.How to prevent food borne illness 2.Basic understanding of how to practice HACCP 3.The importance of personal hygiene 4.Proper receiving and storage 5.The right way in kitchen cleaning 6.Kitchen safety