"Yarmouk Tourism Holds 'HACCP' Course for Students and Faculty Members in Collaboration with the Food and Drug Administration"
The Jordan Food and Drug Administration has recently offered a specialized training course on the "HACCP" (Hazard Analysis Critical Control Point) system for faculty members and students at the Faculty of Tourism and Hotels. This initiative aims to enhance knowledge and skills in food health and safety, particularly within the hotel and tourism sectors. The five-day course, totaling 20 hours of training, took place in the laboratory of the Faculty of Tourism and Hotels.
Participants included students and faculty members from both departments: Hotel Management, and Tourism and Travel. The primary objective was to familiarize attendees with the significance of implementing the "HACCP" system in hotel and tourism establishments, ensuring the quality and safety of food served to guests.
The course covered several key topics including:
-Principles of the HACCP System: An introduction to the system and its importance in food safety.
-Identifying Critical Control Points: Training on how to recognize critical points in food preparation and service processes.
-Ways to Implement Preventive Measures: Strategies to maintain food safety throughout preparation and serving.
To enhance understanding, practical examples and case studies were introduced, facilitating the application of knowledge in real-world environments.
Statements from Officials
Dr. Nizar Mheidat, Director General of the Jordan Food and Drug Administration, confirmed that this course is part of their ongoing efforts to raise awareness about food safety and strengthen cooperation with educational institutions. Such initiatives are designed to enhance the capabilities of personnel within related sectors.
However, Professor Akram Rawashdeh, Dean of the faculty of Tourism and Hotels, expressed gratitude towards the Jordan Food and Drug Administration for this initiative. He emphasized that training programs like this are instrumental in equipping both students and faculty members with the necessary skills to meet the demands of the labor market professionally.
Noteworthy, this course marks the fourth session on the "HACCP" system offered to the faculty of Tourism and Hotels. The HACCP system is globally recognized for ensuring food safety and is widely implemented in various food and hospitality establishments worldwide. This training serves as a vital resource for preparing future professionals in the tourism and hospitality industries.
