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Maraya Hospitality Food Safety Training Overview

The food industry is subject to a high number of strict standards and regulations to ensure quality and safety, minimize risks to consumers and the efficiency of processes.

To help you operate successfully in the food industry, we offer a comprehensive range of internationally accredited training programs.


Safe food is defined as food which is free from contaminants and will not cause illness or harm.
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What are the benefits of a good hygiene in your restaurant

  1. A good reputation / Customer Confidence
  2. Great marketing opportunity to show your customers that you care about their health - Publicize your complete commitment to food safety through social media
  3. Improved food safety standards
  4. Reduced risk of food poisoning
  5. Reduced risk of bad publicity through printed or especially social media - Use your publicized commitment to food safety to reduce impact of bad reviews due to food poisoning
  6. Reduce operating cost through increased products shelf life
  7. Good working conditions / higher staff morale / lower staff turnover
  8. Increased productivity
  9. Better brand protection
  10. And finally Increased Business / Higher profits

what are the most common hygiene faults in restaurants that normally result in food poisoning

  1. Preparation too far in advance without proper storage environment or process
  2. Allowing products to cool slowly
  3. Inadequate reheating or cooking processes
  4. Cross-contamination
  5. Inadequate thawing prior to cooking
  6. Food handlers (personal hygiene, operational hygiene standards, etc...)
  7. Improper design setup of kitchens

all of the above cost you money


Our Training Programs

food safety level 2

Courses intended for high risk food handlers, who do come into contact with food ...

...or those with responsibility for a critical control point – as highlighted within your company’s Hazard Analysis Critical Control Point (HACCP) scheme.

Level 2 provides information on the additional food safety skills that staff should be able to demonstrate within 3-12 months of commencing employment in your food business.

Subjects covered:

  • Microbiological hazards (bacteria)
  • Food poisoning and its control
  • Contamination hazards and controls
  • HACCP from purchase to service
  • Spoilage and preservation
  • Personal hygiene
  • Food premises and equipment
  • Food pests and control
  • Cleaning and disinfection
  • Food safety and law enforcement
  • Food safety management systems
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food safety level 3

Courses intended for those in a supervisory or management position, who are responsible for food handlers.

Subjects covered:

  • Microbiological hazards (bacteria)
  • Food poisoning and its control
  • Contamination hazards and controls
  • HACCP from purchase to service
  • Spoilage and preservation
  • Personal hygiene
  • Food premises and equipment
  • Food pests and control
  • Cleaning and disinfection
  • Food safety and law enforcement
  • Food safety management systems