Practical Course: Food handling in hospitality

There is little that is known about food safety not only at the particular level but at the labor level, on many occasions a product is not well manipulated causing serious consequences for the customer or user of such product or service, therefore causing serious losses to the business or company and exposing itself to fines, sanctions or at the end of it. That is why it is of vital importance to avoid all these consequences, that we have good knowledge or good preparation in food handling. This course prepares within the hospitality sector, not only for obtaining the necessary knowledge for proper manipulation but also to bring it to concrete practice in hospitality through control, manipulation, hygiene and storage procedures.

- Acquire the necessary knowledge about food manipulation, as well as its regulations. - Learn the importance of food quality for consumer satisfaction. - Know the repercussions of misuse of work instruments in the different food chain processes. - Have a broad vision about the concept of healthy eating.

Waiter, cook, click, store auxiliary, bars management, hotels, restaurants, meter, factory operators, Candy staff.

It prepares you to know the terminology and concepts of the manipulative process such as the definition of food security, polluting sources, diseases caused by food consumption, factors that affect the growth of microorganisms, as well as the correct use of the procedures associated with food handling such as reception, storage and transformation.

This course is aimed at professionals in the hotel sector who intend to take care of the quality of the product they manipulate and the procedures that must be carried out for their manipulation and control. The course is also focused for non -expert people interested in working in this sector or wanting to know more about the correct food manipulation.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.