Introduction
GHP staff training is designed to give restaurant professionals the opportunity to learn and grow. Trainers are available for management, hourly staff, and front-of-house staff, who are able to attend workshops organised by experts in
Sharjah Municipality GHP Training. Established trainers have attended and worked at the Quality Middle East, providing them with the necessary skills and experience to run effective programs that meet the needs of the group.
Training your staff has long-lasting effects that certainly pay off. GHP staff training brings new dimensions to the running of a restaurant business and can lead to increased profits significantly faster than other methods, as well as give you an advantage over your competitors. The importance of training is a topic we will talk about in the following pointers.
1. Sanitation and Cleaning Procedures
The importance of sanitation in restaurants cannot be overstated. The kitchen is at the centre of any operation, so it should be kept clean and sanitary at all times. This means that the food preparation area should be cleaned daily and sanitised frequently. Food-borne pathogens such as salmonella and E. coli can contaminate food if the kitchen is not properly cleaned. Furthermore, the kitchen should have a designated area where dirty dishes can be stored until they are washed. The restaurant's dishwasher should be cleaned regularly to prevent build-up of bacteria on its surfaces, which could also contaminate food if it gets on plates or utensils.
2. Food-Borne Contagions
Food-borne contagions are a serious health risk for both customers and staff members alike. It's important to train staff on how to identify symptoms of these illnesses so that they can take proper precautions in order to avoid catching them themselves or passing them onto customers through food handling practices. For example, if an employee develops diarrhoea or vomiting while working at the restaurant they should immediately inform their manager so that they can receive medical attention without infecting others.
3. Safe Handling of Food at Restaurants
Food safety is one of the most important things that every restaurant owner should be concerned with. It is a common misconception that food preparation can only be done by professional chefs and cooks, but this is not true. Any person who handles food can easily contaminate it if they do not follow proper hygiene practices. This is why all employees should be trained on how to handle food safely at a
Food Safety Training Consultancy in Dubai.
4. Common Medical Conditions
Workers who have an active infection, such as a cold or flu, should not handle food. Those with skin conditions, such as acne or psoriasis, may not be fit to handle food if they are easily irritated by contact with oil and water.
People who are immunocompromised (for example, receiving treatment for cancer) should not work directly with food unless they have permission from their doctor. If you want to work in a professional kitchen and you have a medical condition that affects your immune system, you will need to get special permission from the relevant Food Standards Agency.
5. Employee Health and Hygiene
Employee health and hygiene are essential to the overall success of your business, but they can be difficult to maintain when you have a large number of employees. Good hygiene practice staff training can help your restaurant stay compliant with state and local regulations, while also improving employee morale and productivity.
Good hygiene practice staff training gives your employees the tools they need to maintain a clean and healthy workplace. This includes information on how to use hand sanitizer, proper hand-washing techniques, how to properly store food items, and how to avoid spreading germs through shared utensils or other common areas.
6. Proper Storage of Equipment and Supplies
Proper storage of equipment and supplies is a must in any food establishment. This can help to prevent cross contamination and keep foods at safe temperatures. It is also important to make sure that all equipment used for food preparation is cleaned properly after each use to prevent bacteria build up.
7. Temperature Control of Foods and Facilities
Temperature control is another vital aspect of food safety training for businesses. All foods should be kept at safe temperatures, which can be easily monitored using a thermometer. If there is any concern about the temperature in your facility, you should consult an expert in
food safety training immediately to ensure that your customers are not being served unsafe food products.
The Benefit of GHP Staff Training For Restaurants is Clear
To summarise, the GHP course is an insightful, in-depth look at improving overall health by implementing new procedures and policies. It was designed with the end goal in mind to get workers comfortable with maintaining cleanliness standards and further their knowledge on the health risks associated with unclean businesses.
Consider a qualified trainer that can help you run your business more efficiently and profitably with a higher degree of safety for your customers and employees. Register your staff for the GHP staff training in Sharjah at the
Quality Middle East: Email:
consult@qualitymiddleeast.com.
