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Quest Training

Food Safety & Occupational Safety in Kitchen Operations Training Course

Combines food hygiene, temperature control and cross-contamination prevention with occupational safety practices to keep commercial kitchens safe for all.

HTM · Hospitality & Tourism ManagementAll Levels#2698ClassroomEnglish , Arabic
Duration
5 Days
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Free substitution at any time · 30+ days' notice: full refund minus 10%. Cancellation policy

Sectors:Tourism, Hospitality & EventsCategories:Hospitality & Tourism Management

Course Overview

The Food Safety & Occupational Safety in Kitchen Operations Training Course focuses on maintaining food hygiene, preventing contamination, and ensuring a safe working environment in commercial kitchens. It combines food safety practices with occupational health and safety procedures relevant to restaurants, hotels, catering facilities, and institutional kitchens. The course covers food handling, storage, temperature control, personal hygiene, cross-contamination prevention, cleaning and sanitation, hazard identification, and safe equipment operation. It also addresses common kitchen risks, including burns, cuts, slips, falls, chemical exposure, and fire hazards. Through practical exercises and case studies, participants learn to identify hazards, apply preventive controls, respond to incidents, and maintain safe food preparation and kitchen operations in line with applicable requirements.

Learning Objectives

  • Explain the principles of food safety and kitchen hygiene.
  • Identify biological, chemical, and physical food contamination hazards.
  • Apply safe food receiving, storage, preparation, and serving procedures.
  • Implement temperature monitoring and cross-contamination prevention measures.
  • Apply cleaning, sanitation, and personal hygiene practices.
  • Identify occupational hazards in commercial kitchen environments.
  • Apply safe procedures for handling equipment, chemicals, and hot surfaces.
  • Respond appropriately to kitchen accidents, emergencies, and food safety incidents.

Who Should Attend

This course is designed for executive chefs, head chefs, sous chefs, kitchen supervisors, cooks, food handlers, catering staff, and food and beverage operations personnel working in hotels, restaurants, catering companies, and institutional kitchens. It is also suitable for food safety officers, quality assurance personnel, hospitality managers, occupational health and safety professionals, and supervisors responsible for food hygiene, kitchen risk management, and workplace safety compliance.

Learning Outcomes

  • Recognize common food safety hazards and contamination routes.
  • Apply appropriate food hygiene and personal cleanliness procedures.
  • Monitor food storage and cooking temperatures.
  • Prevent cross-contamination during food preparation and service.
  • Implement effective cleaning and sanitation schedules.
  • Identify kitchen hazards and assess associated risks.
  • Apply safe operating procedures for kitchen equipment.
  • Handle cleaning chemicals and hot materials safely.
  • Respond to accidents, fires, and food safety incidents.
  • Develop practical improvements for food safety and workplace safety.

Course Outline

Day 1

Food Safety Fundamentals and Hygiene

  • Principles of food safety and foodborne illness prevention.
  • Biological, chemical, and physical contamination hazards.
  • Personal hygiene, handwashing, and protective clothing.
  • Safe food receiving, inspection, and supplier checks.
  • Food storage practices and stock rotation.
  • Introduction to Hazard Analysis and Critical Control Points (HACCP).
  • Practical exercise: Identify contamination risks in a kitchen workflow.
Day 2

Food Handling, Temperature Control, and Sanitation

  • Safe food preparation, cooking, cooling, reheating, and serving.
  • Temperature monitoring and control procedures.
  • Preventing cross-contamination between raw and ready-to-eat foods.
  • Allergen awareness and prevention of allergen cross-contact.
  • Cleaning and disinfection methods for kitchen surfaces and equipment.
  • Waste management and pest prevention.
  • Practical exercise: Develop a food safety monitoring and sanitation checklist.
Day 3

Occupational Hazards in Kitchen Operations

  • Identifying common kitchen hazards and assessing workplace risks.
  • Preventing cuts, burns, scalds, slips, and falls.
  • Safe use of knives, slicers, mixers, ovens, and other kitchen equipment.
  • Manual handling and ergonomic practices.
  • Safe handling, labeling, storage, and use of cleaning chemicals.
  • Personal protective equipment and safe work procedures.
  • Practical exercise: Conduct a kitchen hazard inspection and prepare a risk assessment.
Day 4

Emergency Response and Incident Prevention

  • Fire prevention and safe response to kitchen fires.
  • Emergency procedures for burns, cuts, and other workplace injuries.
  • Safe handling of hot oil, steam, gas appliances, and electrical equipment.
  • Reporting and investigating accidents and near misses.
  • Corrective and preventive actions following safety incidents.
  • Emergency communication and evacuation procedures.
  • Practical exercise: Analyze a kitchen incident and identify preventive measures.
Day 5

Food Safety and Workplace Safety Management

  • Integrating food safety and occupational safety into daily operations.
  • Food safety records, temperature logs, inspection checklists, and incident reports.
  • Monitoring compliance with hygiene and workplace safety procedures.
  • Staff training, supervision, and safety awareness.
  • Internal inspections and continuous improvement.
  • Final workshop: Develop a kitchen safety action plan covering food hygiene, hazard controls, sanitation, emergency readiness, and performance monitoring.

Upcoming Dates

Selected date

Abuja · 16 – 20 Nov 2026 · Classroom

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CityDatesPrice per ParticipantEarly Bird
AmsterdamScheduled
2 – 6 Nov 2026€5,400—
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SalalahConfirmed
2 – 6 Nov 2026€5,300—
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BarcelonaScheduled
9 – 13 Nov 2026€5,400—
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AbujaScheduled
16 – 20 Nov 2026€5,100—
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CairoScheduled
16 – 20 Nov 2026€3,300—
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CasablancaScheduled
23 – 27 Nov 2026€4,300€3,870until 2 Nov
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DohaScheduled
30 Nov – 4 Dec 2026€4,400€3,960until 9 Nov
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DammamScheduled
30 Nov – 4 Dec 2026€4,200€3,780until 9 Nov
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DubaiScheduled
6 – 10 Dec 2026€4,400€3,960until 16 Nov
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AccraScheduled
7 – 11 Dec 2026€5,100€4,590until 16 Nov
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FrankfurtScheduled
14 – 18 Dec 2026€5,800€5,220until 23 Nov
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GenevaScheduled
21 – 25 Dec 2026€6,300€5,670until 30 Nov
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IstanbulScheduled
28 Dec 2026 – 1 Jan 2027€4,700€4,230until 7 Dec
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BakuScheduled
28 Dec 2026 – 1 Jan 2027€4,800€4,320until 7 Dec
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JeddahScheduled
3 – 7 Jan 2027€4,200€3,780until 14 Dec
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LisbonScheduled
11 – 15 Jan 2027€5,400€4,860until 21 Dec
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Kuala LumpurScheduled
11 – 15 Jan 2027€4,400€3,960until 21 Dec
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LondonScheduled
18 – 22 Jan 2027€5,600€5,040until 28 Dec
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MadinahScheduled
25 – 29 Jan 2027€4,200€3,780until 4 Jan
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BangkokScheduled
25 – 29 Jan 2027€6,100€5,490until 4 Jan
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MadridScheduled
1 – 5 Feb 2027€5,400€4,860until 11 Jan
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MakkahScheduled
8 – 12 Feb 2027€4,200€3,780until 18 Jan
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BeirutScheduled
14 – 18 Feb 2027€4,000€3,600until 25 Jan
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ManamaScheduled
15 – 19 Feb 2027€4,700€4,230until 25 Jan
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MarbellaScheduled
22 – 26 Feb 2027€5,400€4,860until 1 Feb
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MunichScheduled
1 – 5 Mar 2027€5,400€4,860until 8 Feb
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MilanScheduled
1 – 5 Mar 2027€6,000€5,400until 8 Feb
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MuscatScheduled
8 – 12 Mar 2027€5,300€4,770until 15 Feb
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Cape TownScheduled
8 – 12 Mar 2027€5,100€4,590until 15 Feb
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OnlineScheduled
14 – 18 Mar 2027€1,700€1,530until 22 Feb
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Available in: Istanbul · Dubai · London · Riyadh · Doha · Amsterdam

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