The Jordan Hotels Association held a specialized training workshop today titled “Hazard Analysis and Critical Control Points (HACCP)”, with the participation of several five- and four-star hotels from the capital, Amman. This initiative is part of the Association’s ongoing efforts to enhance safety standards and service quality in the hospitality sector.

The workshop was delivered by Engineer Omaima Al-Majthoub and focused on the principles of the HACCP system as an effective tool to ensure food safety. Key topics included types of food contamination, causes of food poisoning, and preventive measures to mitigate health risks in hotel work environments.

The workshop also emphasized the importance of monitoring the supply chain—from the point of receiving goods through to storage in warehouses and kitchens—ensuring proper preservation temperatures, checking expiration dates, and implementing safe and hygienic practices for waste sorting and disposal.

The General Manager of the Jordan Hotels Association,Mustafa Kawash, praised the active engagement and positive interaction of the participants, highlighting the importance of embedding food safety concepts in hotel operations and enhancing staff competencies to reflect positively on service quality.

The workshop saw notable participation and interaction, with attendees expressing their appreciation for such initiatives that help improve employee skills and promote a culture of quality and safety in the hotel industry.

This workshop is part of the Association’s ongoing plans to develop and enhance the skills of workers in the hotel and tourism sector, contributing to improved professional performance and service quality across hotels in the Kingdom.