Course description
This course provides in-depth training on food safety practices in catering environments based on the Codex Alimentarius CXC 39-1993, a foundational international guideline for hygienic practices. The course equips participants with the knowledge and tools to manage food safety risks across the catering value chain, from procurement and preparation to storage and service. Emphasizing the principles of HACCP and Codex-based hygiene, the course helps ensure that food served in catering operations is safe, wholesome, and compliant with global standards. The training is ideal for organizations aiming to elevate their food safety culture, comply with regulatory expectations, and protect consumer health in mass catering, institutional kitchens, event-based services, and more.
What You’ll Learn
By the end of the course, you will be able to:
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Understand the key provisions and structure of Codex CXC 39-1993
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Apply general principles of food hygiene in catering settings
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Design safe workflows from food procurement to serving
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Establish hygiene controls for facilities, personnel, and equipment
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Implement effective cleaning, sanitation, and pest management plans
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Identify critical control points and apply HACCP principles
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Prevent cross-contamination and allergen-related risks
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Handle food for vulnerable groups (children, elderly, immunocompromised)
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Maintain temperature control in storage, cooking, and service
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Create documentation for inspection readiness and internal audits
Who Should Attend
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Catering Managers and Supervisors
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Food Safety Officers and Quality Assurance Teams
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Hotel, Hospital, and Institutional Kitchen Staff
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Event and Banquet Catering Operators
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School and University Food Service Managers
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Government Inspectors and Food Auditors
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HACCP Team Members and Consultants
Recommendations
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No prior Codex experience required
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Knowledge of basic food handling helpful
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Beneficial for organizations pursuing ISO 22000, HACCP, or national food safety certification
