Good Handling Practices for Commissary/Storeroom

Objective:

This training is designed to provide participants with the necessary tools and knowledge to efficiently manage the receiving, storage, and handling of food products in storerooms. It will cover best practices to ensure food safety and regulatory compliance, optimizing organization and control of stored products.

Training Content:

1.      Introduction

2.      Prevention of cross-contamination

3.      Food receiving

4.      Food storage

5. Allergen management

6. Equipment verification

7. Traceability

8. Emergency procedures

9. Cleaning and disinfection

10. Pest control

11. Food waste management

12. Waste disposal

Designed for:

This course is intended for staff working in food storerooms, warehouses, and purchasing departments in hotels, restaurants, and other food establishments. It is also ideal for professionals responsible for receiving and storing food, ensuring proper handling and preservation.

Duration:

3 hours

Languages:

English, Portuguese, Spanish, French and Arabic