A kitchen can pass every visual inspection and still fail where it matters most — at the point a dish reaches the guest — if the systems behind it were never built to catch contamination before service. The HACCP and Food Safety Practices for Hospitality Training Course by Arab British Fellowship Training Academy is built on that distinction: food safety is a system, not a final check.

Part of the Hospitality & Tourism Management Courses, this programme works from risk identification through to daily practice — HACCP principles, hygiene, handling and storage — before applying them inside real catering and restaurant settings. Participants build the practical ability to prevent contamination, document compliance, and lead teams that hold food quality standards under pressure.

• Apply HACCP principles to identify food hazards and control points before service
• Implement hygiene, handling, and storage practices that reduce contamination risk
• Manage food safety consistently across catering and restaurant service settings
• Maintain the documentation and inspection records food safety regulations require
• Lead kitchen and service teams that treat food quality as a shared responsibility

Target Audience

• Hotel and resort managers involved in food service operations
• Restaurant managers and supervisors
• Catering professionals and food service teams
• Hospitality employees responsible for food preparation and handling
• Quality and safety professionals in hospitality organisations

Module 1: Why Food Safety Failures Cost More Than a Fine

• Common food safety risks in hotels and restaurants and how they affect guest trust
• Overview of international food safety practices

Module 2: HACCP and Risk-Based Control Systems

• Understanding HACCP concepts and identifying food hazards
• Developing monitoring procedures and preventive controls

Module 3: Hygiene, Handling and Storage in Practice

• Personal hygiene requirements and sanitation procedures for food handlers
• Safe receiving, storage, and temperature control of food products
• Preventing cross-contamination during preparation

Module 4: Applying Food Safety Across Catering and Restaurant Service

• Managing safety standards in catering services and large-scale food events
• Applying food safety practices within restaurant kitchen workflows

Module 5: Documentation and Compliance Readiness

• Understanding food safety regulations and requirements
• Maintaining documentation and preparing for inspections

Module 6: Building a Food Safety Culture and Leading Teams

• Training teams on food safety responsibilities
• Developing a culture of safety within hospitality organisations