Training Program in Implementing the HACCP System in Food Service Operations

This course offers this training program in Implementing the HACCP System in Food Service Operations with the aim of enhancing the competencies of professionals working in the food sector and enabling them to apply an effective methodology for food safety control in accordance with internationally recognized standards.

The program focuses on explaining the practical foundations of the Hazard Analysis and Critical Control Points system, as well as methods for preventing contamination and potential hazards throughout different stages of food handling, from receiving and storage to preparation and serving. The program also reviews food safety regulations, documentation procedures, monitoring methods, and control measures that support food establishments in maintaining product quality and complying with health requirements. In addition, the program provides participants with a comprehensive understanding of proper practices within food service environments, contributing to reduced operational errors and improved safety and consumer confidence.

By the end of the course, participants will be able to:

Who Should Attend?

• Restaurant and food establishment managers and supervisors.
• Employees working in quality assurance and food safety departments.
• Personnel responsible for food production, preparation, and storage operations.
• Staff working in catering services, hotels, and central kitchens.

Knowledge and Benefits:

After completing the program, participants will be able to master the following:

• Identify the principles of the HACCP system and its application in food service operations.
• Recognize potential food safety hazards and methods for controlling them.
• Understand food safety requirements related to storage, transportation, and operational processes.
• Develop effective procedures for monitoring critical control points within food establishments.
• Enhance documentation and record-keeping skills related to food safety systems.