Food Safety for the Hospitality Industry is a specialized course designed to equip participants with essential knowledge and practical skills necessary for maintaining high standards of food safety in various hospitality settings. The curriculum emphasizes hands-on learning through project-based activities, enabling participants to apply theoretical concepts to real-world scenarios. By engaging in interactive discussions and collaborative projects, attendees will gain insights into the critical aspects of food safety management, regulatory compliance, and risk assessment.
Participants will explore a range of topics that cover the entire food safety spectrum, from understanding foodborne illnesses to implementing effective food safety management systems. The course culminates in a final project where learners will develop a comprehensive food safety plan tailored to a specific hospitality business. This project not only reinforces the learned material but also provides an opportunity for participants to publish their findings in Cademix Magazine, contributing to the broader discourse on food safety in the industry.
Understanding foodborne pathogens and their impact on public health
Overview of food safety regulations and compliance standards
Best practices for food handling and storage in hospitality settings
Hazard Analysis and Critical Control Points (HACCP) principles
Conducting risk assessments and implementing preventive measures
Staff training and the importance of food safety culture
Cleaning and sanitation protocols for food service environments
Monitoring and verification of food safety practices
Emergency response planning for food safety incidents
Final project: Developing a food safety management plan for a hospitality business