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Food Safety & Sanitation

Program Duration: 01 day – 3 hours

Maximum No. of Attendees: 30 participants

Location: Dubai, UAE.


Managers and supervisors working in restaurants and other food and beverage operations have no higher priority than their on-going efforts to protect the health and well-being of their employees, their guests, and themselves.  They do this by recognizing their critical role in assuring that the foods they serve are wholesome (fit to eat).  As well, they realize that their success is almost as much an attitude of concern as it is compliance with applicable standard operating procedures.


Foods can become contaminated with physical objects such as glass and metal shavings, and from chemicals such as those used for cleaning purposes.  Foods can also become unfit for human consumption because of infestation problems caused by rodents and insects.  The third concern: contamination by food-borne pathogens (germs).


There is a wide range of laws and regulations that specify how food should (and should not) be handled at every point in the food chain.  However, foods can become contaminated before they even arrive at the restaurant.  Then food handling procedures at the site of production and sale can make these problems worse.


A wide range of concerns beginning with personal hygiene and continuing with the maintenance and cleanliness of the facility itself can help to minimize food contamination.  The numerous food handling practices at every step in the flow of food through the operation can further help to reduce the incidence of food-borne illness.


This training session identifies common ways that foods can be contaminated by physical objects and chemical substances that contact or get into food being prepared and served.  You’ll also learn about practical procedures to minimize rodent and insect infestation.  Much of this training program addresses contamination by germs, and it identifies a wide range of preventive measures that, when used, will help to prevent bacterial food contamination.


While there are numerous ways that every operation is unique, there are also some concerns that are shared by all.  Among the latter are the professional, personal, and legal concerns relating to the prevention of food-borne illness.  These issues and the use of practices that address them require constant attention by all staff members at every organization level.  There is much to cover as this topic is addressed, and the time to do so is now as we begin this Basic Training Session on food safety & sanitation.


¬Program Segments:


  • Physical & Chemical Contamination

  • Infestation

  • Biological Contamination:  Food-borne Pathogens

  • Cleanliness and Sanitation

  • Hand Washing

  • Wearing Gloves

  • Cleaning and Sanitizing Food Service Objects and Surfaces

  • Cleaning Service Tables and Trays

  • Cleaning Pots, Pans, and Kitchen Utensils

  • Dishwashing

  • End of Shift Cleaning and Sanitizing

  • Cross Contamination

  • Time & Temperature Danger Zone

  • The Food Cycle:  Receiving and Storing Foods

  • Thawing Food

  • Cooking Food

  • Serving Food

  • Re-Storing Food

  • Buffets and Salad Bars


Program duration: 3 hours


Maximum No. of participants: 25




Management, Consulting, Consultancy, Services, Travel, Lausanne, Training, EHL, LHC, Balbaa, Spectrum Consultants, Education, Hospitality, Dubai Education, Modules, Hoteliers, Certificate, Cerftification, Dubai, UAE, GCC, Arabia
Adel Shokry Seif El-Nasr

General Manager of Kahramana Hotel, Sharm El-Sheikh

Bachelor of Tourism & Hotels - 1981



  • Food & Beverage Management



  • ACI, Accredited Certified Instructor - July 15, 2002

  • CHT, Certified Hospitality Trainer – July 31, 2002



  •  South Sinai Program Manager - US AID – Egypt Tourism Cluster Workforce Development Program(ETWDP)

  •  Team Leader of establishing company's SOP

  •  Founder of company's F&B manual & its SOP's

  •  Founder of company's Water Management manual & its SOP's

  •  Founder of AQUATICO Water Park Manual & its SOP's

  •  Opening team member of Calimera Habiba Resort - Marsa Alam, April 2006

  •  Opening team member of Laguna Vista Garden Resort – Sharm El-Sheikh, November 2008

  •  Team leader of ISO Certification of Laguna Vista Beach Resort – Sharm El-sheikh, February 2010, and its renewal on January 2013

  •  Opening team member of Sentido Beach Resort & Aquatico Water Park – Marsa Alam, March - April 2013

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