GRBS

Sanitary-hygienic Norms for Canteen, Restaurant and Caboose Employees



It is well known to everyone that meals prepared from foodstuffs without following hygienic requirements lead to massive food poisoning which in its turn generally lead to death. Personnel working in catering establishments, such as kitchens, restaurants, cabooses, canteens etc., now have an opportunity to acquire vital skills in foodstuffs procuring, storage, transportation, processing, as well as to know about allowed storage periods of ready meals, personal hygienic requirements, reasons that cause food poisoning and their preventive measures and many other related knowledge in special training organized by GRBS®. Once you obtain these skills in our training you will be able to prepare for those of your service clients hygienically healthy and quality food as well as prevent possible food poisoning from foodstuffs.
Benefits:
  • Introduction to food hygiene and physiological-hygienic fundamentals of nutrition. Introductin to composition of dietary intake and guidance on calculation of calorie content of dietary intake. Hygienic requirements imposed on foodstuffs transportation, storage, and processing.
  • Getting familiar with preservation period of vitamin C at foodstuffs processing. Hygienic characteristics of foodstuffs. Familiarization with food poisoning and its reasons and preventive.
  • Hygienic requirements imposed on all types of catering establishments (kitchens, restaurants, cabooses etc.). Sanitary requirements imposed on special equipments available at catering establisments (kitchens, restaurants, cabooses etc.) and their exploitation. 
  • Procedures for preparation, storage, and application of disinfectants. Procedures and rules followed while washing kitchen equipment and utensils. Introduction to health safety and personal hygienic requirements of pesonnel employed at catering establishments.
Program:
  • Introduction to physiological-hygienic fundamentals of nutrition.
  • Proteins, fats, carbohydrates
  • Scientific bases of right nutrition (vitamins)
  • Mineral substances
  • Rational nutrition of intellectual  and manual  workers  
  • Hygienic characteristics of nutrients
  • Food poisonings and their preventives
  • Food poisonings
  • Microbe və non-microbe poisonings
  • Labour protection and hygiene rules
  • Hygienic requirements imposed on special equipments available at catering establisments
  • Calorie content of foodstuffs  
  • Getting familiar with preservation period of vitamin C at foodstuffs processing.
  • Procedures and rules followed while washing kitchen equipment and utensils.
  • Procedures for preparation, storage, and application of disinfectants.
Price:
220 AZN (VAT excluded)
Duration:
8 hours
Language:
Azerbaijani, Russian or English

28 M/St, Baku Central Hub • Pushkin Street, Demir Yol Plaza, 15,16th floors • Baku AZ1010, Republic of Azerbaijan

T: (994 12) 599-00-61 • T: (99412) 599-00-62 • T: (99412) 599-00-63 •
E: mail@grbs.com

2013- GRBS®

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