Course Content

The most dynamic area of risk in a hotel or restaurant is the hygiene of the kitchen and the safety of the food. Nothing spoils a guest’s experience like a case of food related illness. Food check measures 255 points of control throughout the food chain and evaluate performance against global standards.

HACCP MANAGEMENT SYSTEM

Highly trained consultants assist in the implementation of a HACCP management system specifically tailored to the hotel or cruise ship environment. This includes the necessary guidance, documentation, resources and templates all supported by the state-of-the-art, internet-based management system.

TRAINING AND ADVICE

Regular food hygiene training is provided to ensure that employees are fully aware of best practices and can fully support the HACCP system.

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