As part of its ongoing efforts to support the professional development of the hospitality workforce, the Jordan Hotels Association organized a short training course in Petra on the Hazard Analysis and Critical Control Points (HACCP) system. The course was delivered by Engineer Omaima Majzoub and targeted employees from various departments responsible for food safety within hotel establishments.

The training attracted strong interest from chefs, food and beverage personnel, and employees from other related departments, providing participants with an opportunity to enhance their knowledge and exchange experiences on internationally recognized food safety best practices.

The course focused on the fundamental principles of the HACCP system, including identifying potential hazards throughout the food handling and preparation process, determining and monitoring critical control points, and implementing preventive and corrective measures to ensure food safety and maintain the quality of services provided to hotel guests.

This training forms part of a series of professional development programs implemented by the Jordan Hotels Association across the Kingdom. These initiatives aim to keep pace with the latest industry best practices, equip hospitality professionals with modern operational systems, enhance service quality and operational efficiency, and strengthen the competitiveness of Jordan’s tourism and hospitality sector.