Good Handling Practices for the Restaurant

Objective

To provide participants with the necessary knowledge and skills to ensure food safety during service. This course will reinforce best practices at each stage of the front-of-house workflow, from handling ready-to-eat foods and beverages to proper hygiene when setting up and clearing service areas. In addition, it prepares staff to act effectively in situations such as food alerts or infectious diseases, and raises awareness about the importance of preventing food waste in buffet service and during customer interaction.

Training Content

1. Introduction
2. Prevention of Contamination
3. Good Practices in Food Handling
4. Allergen Management
5. Cleaning and Disinfection
6. Pest Control
7. Traceability
8. Retention Samples
9. Emergency Plan
10. Food Waste

Designed for

This training is intended for front-of-house staff, including waiters, runners, bartenders, and support personnel involved in the service of food and beverages. It is ideal for professionals who want to strengthen their knowledge of food safety and improve their daily practices during service, with a focus on the safe handling of ready-to-eat foods, allergen control, hygiene, and food waste prevention.

Duration

3 hours