COURSE OVERVIEW
HE0768 : Managing Food Safety in Catering

OVERVIEW
COURSE TITLE | : | HE0768 : Managing Food Safety in Catering |
COURSE DATE | : | Sep 07 - Sep 11 2025 |
DURATION | : | 5 Days |
INSTRUCTOR | : | Dr. Rawda El-Sheikh |
VENUE | : | Dubai, UAE |
COURSE FEE | : | $ 5500 |
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Course Description
This course provides a comprehensive understanding of food safety management principles essential for catering operations. Participants will learn to identify food safety hazards, allocate responsibilities within their teams, and manage safe food handling practices, including effective cleaning and disinfection regimes. Emphasis is placed on assessing supplier quality, implementing safety protocols, and maintaining robust pest control measures.
The course further equips learners to develop, implement, and monitor food safety management systems that comply with regulatory standards. Additionally, it highlights the critical role of communication in delivering effective information and training, ensuring a culture of food safety awareness across operations.
During this interactive course, participants will learn the food safety hazards and allocate the responsibilities; the operational requirements of safe food and practice cleaning and disinfection regimes; the supplier quality, safety and pest controls; the food safety management procedures; and the role of communication as a source of information and training.
TRAINING METHODOLOGY
This interactive training course includes the following training methodologies:
LecturesPractical Workshops & Work Presentations
Hands-on Practical Exercises & Case Studies
Simulators (Hardware & Software) & Videos
In an unlikely event, the course instructor may modify the above training methodology for technical reasons.
VIRTUAL TRAINING (IF APPLICABLE)
If this course is delivered online as a Virtual Training, the following limitations will be applicable:
Certificates | : | Only soft copy certificates will be issued |
Training Materials | : | Only soft copy materials will be issued |
Training Methodology | : | 80% theory, 20% practical |
Training Program | : | 4 hours per day, from 09:30 to 13:30 |
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