Global Certificate in Sustainable Food Service Hygiene Practices
-- ViewingNowThe Global Certificate in Sustainable Food Service Hygiene Practices is a comprehensive course designed to empower food service professionals with essential skills for career advancement. This course highlights the importance of sustainable hygiene practices, addressing the growing industry demand for environmentally-friendly and socially responsible food service operations.
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โข Fundamentals of Sustainable Food Service: An introduction to sustainable food service practices, including the definition and importance of sustainability in the food service industry. This unit covers the basic principles of sustainable food service operations and hygiene practices. โข Food Safety and Sanitation: An in-depth exploration of the food safety and sanitation practices required to maintain a clean and hygienic food service operation. This unit covers topics such as proper food handling, storage, and preparation, as well as personal hygiene for food service workers. โข Water and Energy Conservation: An examination of the steps that food service operations can take to conserve water and energy. This unit covers topics such as efficient appliance use, water-saving measures, and renewable energy sources. โข Waste Reduction and Management: A discussion of the strategies for reducing and managing waste in food service operations. This unit covers topics such as composting, recycling, and waste reduction through sourcing and menu planning. โข Sustainable Sourcing: An exploration of sustainable sourcing practices for food service operations. This unit covers topics such as local and organic food sourcing, ethical supply chains, and fair trade practices. โข Sustainable Menu Planning: An examination of how to create sustainable menus for food service operations. This unit covers topics such as plant-forward menu planning, reducing food waste, and seasonal menu options. โข Communication and Training: An exploration of the importance of effective communication and training in implementing sustainable food service hygiene practices. This unit covers topics such as staff training, customer communication, and stakeholder engagement.
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