Food Safety and Hygiene Management

  • Food Safety and Hygiene Management
  • Turkey - Istanbul

Food Safety and Hygiene Management

Course Category : Administrative Development

A specialised training programme focused on implementing food safety and hygiene standards to ensure health compliance and minimise operational risks across food establishments.
Duration: 5 Days
Level: Intermediate to Advanced.

Starts On

17 - May - 2026

Ends On

21 - May - 2026

Location

Turkey - Istanbul

Language

English

View the course details and register to enroll.

Register Now

View Course Introductory PDF

Targeted Audience

  • Restaurant and Food Facility Managers and Supervisors
  • Food Safety and Quality Officers
  • Food and Beverage Service Staff
  • Health and Safety Inspectors
  • Hygiene and Operations Supervisors
  • Hotel and Central Kitchen Personnel
  • Compliance and Health Audit Officers
  • Food Business Owners

Targeted Skills

  • Food Safety Standards Implementation
  • Hygiene and Sanitation Management
  • HACCP Risk Analysis and Critical Control Points
  • Food Contamination Prevention
  • Inspection and Health Compliance Management
  • Safe Food Storage and Preparation
  • Food Incident and Complaint Management
  • Food Safety Culture Development

Expected Outcomes

  • Understand the core principles of food safety and professional hygiene.
  • Apply food contamination prevention systems and procedures.
  • Manage sanitation and hygiene operations according to health standards.
  • Implement HACCP principles for food risk analysis.
  • Strengthen compliance with local and international food safety regulations.
  • Develop a safe and sustainable food operating environment.

Training Topics Index

  • Modern food safety concepts
  • Types of food contaminants
  • Causes of food poisoning
  • Importance of personal hygiene
  • Health regulations and standards

  • Cleaning and sanitation procedures
  • Hygiene equipment management
  • Scheduled sanitation planning
  • Pest control management
  • Sanitisation effectiveness verification

  • HACCP system principles
  • Food hazard identification
  • Critical control points
  • Documentation and monitoring
  • Corrective and improvement actions

  • Safe food storage practices
  • Temperature control management
  • Safe food preparation practices
  • Cross-contamination prevention
  • Food shelf-life management

  • Internal and external inspections
  • Food safety reporting
  • Incident and complaint management
  • Safety and performance indicators
  • Building a sustainable food safety culture