Within the framework of its ongoing efforts to develop the skills of employees in the hotel sector and to enhance compliance with health and food safety standards in tourism establishments, the Jordan Hotels Association held a short training course on Monday, 6 April 2026, entitled “Food Safety Management in the Hospitality Sector,” with the participation of a number of employees from hotels in the Dead Sea area.

The course aimed to strengthen food safety concepts among hotel sector employees and to raise awareness of proper hygiene practices, ensuring the delivery of safe, high-quality food services and contributing to enhancing guests’ confidence in the services provided.

The course covered a number of key topics, including food poisoning and bacteria in terms of concepts, symptoms, causes, and contributing factors to their spread. It also introduced sources and types of food contamination, including physical and chemical contamination, and the mechanisms of their transmission. In addition, it addressed the risks of cross-contamination, the chain of infection and its stages, and the hazards associated with various stages of food handling, from receiving and storage to preparation, cooking, and service.

The course also focused on the importance of personal hygiene among staff, proper health practices, and correct handwashing techniques, in addition to raising awareness of the need to report illnesses. It further reviewed pest control methods, cleaning and sanitization processes, and best practices adopted in this field.

Moreover, the course introduced food safety programs such as supplier selection, training programs, quality control, and Standard Operating Procedures (SOPs), as well as the concept of effective managerial oversight, all of which contribute to improving operational efficiency within hotel establishments.

At the conclusion of the course, checklists for food facility operations were reviewed, covering all operational stages—from receiving raw materials, storage, preparation, and cooking, to food service and waste disposal—ensuring adherence to the highest standards of safety and quality in the hospitality sector.

The Association reaffirmed its commitment to continuing the implementation of training programs targeting various categories of employees in the hotel sector, contributing to enhancing workforce efficiency, strengthening the competitiveness of Jordan’s tourism sector, and promoting a culture of food safety as a fundamental pillar in delivering a safe and distinguished hospitality experience.