IHG Session on Importance of Food Hygeine and Food Safety

Placements – JW Marriott Dubai
March 9, 2016
Le Cordon Bleu School of Hospitality is conducting a JAPANESE CUISINE DEMO by Japanese Chef, Aryanto (Ryan)
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The students of BHMCT had a session on Importance of Basic Hygiene and Food Safety recently. It was conducted by IHG CROWNE PLAZA, GURGAON. The session was taken by the Executive Chef of Crowne Plaza Today, Gurgaon, Mr. Avanish Jain and Hygiene Officer Ms. Arti.

The programme was attended by 1st year and 2nd year students. The session started with an introduction to the chef and hygiene officer. Then a presentation was shown in which the students were being briefed about the basic hygiene for a person working in the hotel industry. It included personal hygiene and also the necessities and importance of basic hygiene, as the importance of hygiene and sanitation in the hotel industry.

Students learned about different types of hazards leading to food contamination and ways to prevent them. They were also given information regarding the highest standard of certification that is ISO 22000. Thus the session was concluded with a question answer round.

The students thanked the faculty, Ms. Suchismita Roy and IHG CROWNE PLAZA for arranging this interactive session which gave them a deep insight into the Hygiene and Food Safety procedures.

Importance of Hygiene

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