Infos
EU Professional Kitchen Operations, Food Safety & HACCP Training This comprehensive online course is designed for professional chefs of all levels preparing to work in hotels, restaurants, resorts and catering establishments across the European Union. It provides essential knowledge and practical guidance on EU food safety legislation, HACCP principles, professional kitchen operations and internationally recognised hygiene standards. The course covers the complete food preparation process, from receiving deliveries and storing ingredients to food preparation, cooking, cooling, reheating, plating and service. Participants will learn how to identify and prevent food safety hazards, avoid cross-contamination, manage the 14 EU-listed allergens, maintain appropriate temperature controls and follow cleaning, disinfection and pest control procedures. Special attention is given to daily kitchen operations, food safety documentation, traceability, workplace responsibilities, food safety inspections and corrective actions. Practical examples and realistic kitchen scenarios help participants understand how to apply food safety requirements in busy professional environments. The training is based on applicable EU food safety legislation and relevant European Commission guidance, including Regulation (EC) No 852/2004 and Regulation (EU) No 1169/2011. Country-specific requirements will be addressed through additional training where necessary. Developed for commis chefs, chefs de partie, pastry chefs, sous chefs, head chefs and executive chefs, this course aims to equip hospitality professionals with the knowledge and practical skills needed to work safely, confidently and responsibly in professional kitchens throughout the European Union.