Food Hygiene in Catering – Application of the HORESCA Good Hygiene Practices Guide

Professionals working in commercial, collective and community catering:

• Establishment managers
• Kitchen managers
• Chefs and cooks
• Catering staff
• Anyone involved in handling food

No prerequisites required.

At the end of the training, participants will be able to:

• identify the main hazards that may compromise food safety;
• apply good hygiene practices in their workplace;
• prevent contamination and cross-contamination;
• apply the recommendations of the HORESCA Good Hygiene Practices Guide to professional situations;
• carry out the checks and self-monitoring activities required for their work;
• identify non-conformities and implement appropriate corrective measures.

• Basic principles of food hygiene and food safety
• Biological, physical and chemical hazards, and food allergens
• Good hygiene practices
• Principles of the HACCP approach
• Application of the HORESCA Good Hygiene Practices Guide
• Organisation of self-monitoring procedures
• Traceability
• Management of non-conformities
• Practical application of good hygiene practices within the establishment

• Personal hygiene
• Receiving goods
• Food storage
• Temperature control
• Food preparation and handling
• Prevention of cross-contamination
• Cleaning and disinfection
• Allergen management
• Traceability
• Waste and pest management
• Self-monitoring
• Corrective actions

Theoretical input
Presentation of practical examples
Practical exercises and professional case studies
Analysis of current practices
Exchange of professional experience
Practical application of the recommendations of the HORESCA Good Hygiene Practice

Learning outcomes are assessed through questions, exercises and practical scenarios. A final assessment is carried out to verify that the training objectives have been achieved.

A certificate of attendance and training is provided to participants upon completion of the training.

Training materials are provided to participants.

The recommendations of the HORESCA Good Hygiene Practices Guide are used as a reference throughout the training.

Inter-company or in-company training, mainly delivered face-to-face.

For in-company training, the establishment’s actual situations and practices can be incorporated into the exercises to promote the direct application of the knowledge acquired.

Certain sessions may be delivered remotely, depending on the needs.

Training designed for establishments in the HORESCA sector in Luxembourg.

The content is based on the Good Hygiene Practices Guide for HORESCA sector businesses and on the applicable food safety requirements.

The training focuses on the practical application of good hygiene practices in the participants’ professional environment.