Food Safety Management for Catering and Hospitality

Programme Summary

Apply practical food safety management to busy kitchens, catering services and hospitality operations. Participants coordinate receiving, storage, preparation, cooking, cooling and service while managing allergens, staff hygiene and cleaning. Realistic service scenarios develop supervisory checks and escalation decisions, helping managers maintain reliable controls during peak demand, menu changes and events serving diverse customer groups.

Training Objectives

1 Connect kitchen operations with practical food safety controls; 2 Strengthen supervision during preparation and service; 3 Improve allergen communication and contamination prevention; 4 Develop effective checks records and corrective responses; 5 Support consistent safe service during operational pressure.

Learning Outcomes

1 Map key hazards across a catering workflow; 2 Define supervision checks for critical food handling; 3 Verify recipe allergen and service communication controls; 4 Respond appropriately to operational control failures; 5 Prepare a practical kitchen food safety improvement plan.

Target Audience

Catering Managers; Executive Chefs; Kitchen Supervisors; Hospitality Food Safety Officers; Restaurant Managers; Banqueting Managers.

Target Industries

Hotels and Resorts; Restaurants; Contract Catering; Hospital Catering; Event Catering.

Course Contents

• Module 1 Catering Food Safety Responsibilities: Kitchen service and management accountabilities; Consumer vulnerability and event context; Applicable requirements and approved operating controls.
• Module 2 Receiving Storage and Stock Management: Delivery acceptance and supplier information; Chilled frozen and dry storage controls; Stock rotation identification and segregation.
• Module 3 Preparation and Cross Contamination Prevention: Raw ready food and equipment separation; Hand hygiene and food handler health; Safe preparation during peak workload.
• Module 4 Cooking Cooling Reheating and Service: Approved process limits and monitoring duties; Cooling capacity holding and service controls; Deviation records and affected food decisions.
• Module 5 Allergen and Menu Information Controls: Recipe accuracy and ingredient substitutions; Kitchen front of house communication; Cross contact prevention and customer enquiries.
• Module 6 Cleaning Maintenance and Pest Prevention: Cleaning schedules methods and verification; Equipment condition and chemical segregation; Waste management and pest escalation.
• Module 7 Supervision Records and Incident Response: Daily checks coaching and shift handovers; Investigate repeated deviations and weak records; Containment traceability and customer complaint escalation.
• Module 8 Catering Management Case: Evaluate a busy kitchen service scenario; Prepare supervisory controls and corrective actions; Present a realistic food safety improvement plan.

Assessment

• 40 single best answer questions, including applied scenarios; one mark per question.
• 60 minute invigilated digital examination with identity verification. Approved accessibility adjustments preserve the assessed competence.
• Supplied reference sheets permitted; messaging, internet searches and external AI assistance prohibited.
• Individual applied assessment (30 minutes): Review a catering operation case, identify significant control weaknesses and prepare a daily supervision plan with allergen communication, monitoring and deviation response arrangements.
• Assessment criteria: Relevant controls across the catering workflow; Effective supervisory and allergen communication arrangements; Practical corrective actions and safe product decisions.
• Pass each component separately: 30/40 written marks (75%) and at least 70% on the applied task.
• All mandatory criteria must pass: Do not serve food with unresolved significant safety or allergen information concerns.
• Individual results and feedback are provided. One reassessment may follow coaching under the published enrolment terms.

Certification

• Successful learners receive a TQCSI Arabia digital Certificate of Successful Completion.
• The certificate records the learner name, exact programme title, teaching hours, completion date and unique verification reference.
• Verified identity, full attendance and separate written and applied passes are required; all mandatory critical criteria must be met.
• Proposed issue target: within 30 calendar days of approved results and settlement of applicable fees.
• Records assessed food safety course learning; workplace responsibilities remain subject to employer approval and applicable requirements.
• Attendance confirmation may record completed hours for unsuccessful learners; it does not certify successful completion.

Programme Profile

Number of daysNumber of daysNumber of days

222

Total teaching hoursTotal teaching hoursTotal teaching hours

12 hours; breaks, pre course work and formal final assessments excluded.12 hours; breaks, pre course work and formal final assessments excluded.12 hours; breaks, pre course work and formal final assessments excluded.

Delegates allowedDelegates allowedDelegates allowed

Maximum 20 delegates.Maximum 20 delegates.Maximum 20 delegates.

Training prerequisitesTraining prerequisitesTraining prerequisites

Food handler training or equivalent knowledge is required. Kitchen, restaurant or catering supervisory experience is recommended.Food handler training or equivalent knowledge is required. Kitchen, restaurant or catering supervisory experience is recommended.Food handler training or equivalent knowledge is required. Kitchen, restaurant or catering supervisory experience is recommended.

Pre course assignment and assessmentPre course assignment and assessmentPre course assignment and assessment

Review a fictional menu and kitchen workflow; complete a 30 minute food hygiene and supervision diagnostic.Review a fictional menu and kitchen workflow; complete a 30 minute food hygiene and supervision diagnostic.Review a fictional menu and kitchen workflow; complete a 30 minute food hygiene and supervision diagnostic.

End of course assessmentEnd of course assessmentEnd of course assessment

40 question written exam (60 minutes) and individual applied task (30 minutes).40 question written exam (60 minutes) and individual applied task (30 minutes).40 question written exam (60 minutes) and individual applied task (30 minutes).

Passing criteriaPassing criteriaPassing criteria

75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.