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The "Hygiene Program (Service Staff)" by DHS Hospitality Academy is not just a course; it's a revolution in the ethos of food & beverage service. Over the span of an intense 8-hour journey, this program challenges and empowers service staff to become the vanguards of food safety and sanitation. It's a deep dive into the essence of HACCP and the pivotal role each team member plays in maintaining the highest standards of food handling, personal hygiene, and facility cleanliness. But this course goes beyond protocols and procedures; it's about instilling a culture of care, responsibility, and vigilance against risks ranging from fire safety to health issues, including nutrition and smoking. This training is a manifesto for change, transforming service staff into champions of safety and hygiene in the food and beverage industry. Are you ready to be at the forefront of this transformation?

This program is in association with the School of Professional Executive Education Development (SPEED) by ASIA e University

Learning Objectives

Describe the critical role of food sanitation in food & beverage operations, explain the HACCP concept of food safety, and describe the role of staff members in ensuring food safety in relation to food handling, personal hygiene, equipment use, and facility cleanliness.

Content Delivery Method


HRD Corp Certified Course


Duration and Language

1 Day; available in English

Target Audience

Suitable for employees of all levels

Key Skillset Addressed

1. Sanitation Issues
2. Sanitation Risk Management Programs
3. Hazard Analysis Critical Control Point System (HACCP)
4. Guidelines for Serving Food