When a learner completes this course, they will have the necessary knowledge and skills relevant to keeping a commercial kitchen or canteen safe, clean, and free of hazards.

Recognize the Most Frequent Kitchen Dangers

• Recap the risks of hot surfaces, open flames, sharp objects or tools, as well as slippery floors.
• Outline the dangers of inadequate storage, cross-contamination, and fire.

Food Safety and Sanitary Measures

• Implement food safety measures such as HACCP to mitigate the risk of contamination and foodborne illnesses.
• Observe personal hygiene as well as cleanliness of the workstation. Use proper techniques of food storage and preparation.

Prevention of Fire and Emergency Responses

• Describe the fire safety practices concerning gas stoves, fryers, and fire extinguishers.
• Describe emergency procedures such as evacuation or a first-aid plan in case of a kitchen accident.

Use of Kitchen Implements Safeguards and PPE

• Ensure safe and effective operation of slicers, mixers, and ovens in the kitchen.
• Wear personal protective gear (PPE) such as gloves, apron, and non-slip shoes appropriately.

Following Health and Safety Guidelines

• Describe the national and international policies about food safety and occupational health and safety.
• Uphold compliance through safety audits, inspections, and training sessions within the organization.

Training will be conducted via Microsoft Team Meeting, online. Meeting invites will be shared on the day before the first day of training.

Successful candidates will be awarded with completion certificate awarded by Phoenix Safety Consultants UK

This course will be useful for a wide range of professionals including but not limited to:

• Safety managers and coordinators having major responsibilities of occupational safety and health.
• Supervisors and team leaders
• Environmental health and safety specialists
• Construction workers and site managers
• Manufacturing and industrial plant workers
• Human resources personnel for better understanding of occupational safety and health to support business continuity
• Facility managers
• Risk and insurance managers
• Health and safety consultants
• Office and administrative workers
• Anyone who wants to develop a deeper understanding of the principles and practices of occupational health and safety, and how to minimize workplace hazards and ensure the well-being of employees.
• Anyone carrying out work In kitchens And canteens, including employees and the self-employed; and safety consultants and advisers.

For group discounts please contact +92 348 3992423

All students must achieve a minimum 70% score to successfully pass the examination.