Work hygienically and safely in a professional kitchen: prevent food contamination and control knife injuries, burns, slips, gas and fire hazards and the safe use of kitchen equipment.
The Commercial Kitchen Hygiene & Safety course in Doha, Qatar combines two subjects that kitchen teams deal with at the same time: keeping food safe and keeping people safe. On the hygiene side it covers personal hygiene, cross-contamination, cleaning and disinfection, temperature control and pest prevention. On the workplace safety side it covers knife handling, burns and scalds, slips and trips, manual handling, gas safety, kitchen fires and the safe use and cleaning of equipment.
The course is practical and kitchen-focused. Participants carry out a hazard spotting exercise on kitchen photographs, practice safe knife and equipment routines, review a cleaning schedule, discuss fire and gas emergency scenarios and agree simple rules their own kitchen can adopt. It suits mixed teams of chefs, cooks and stewards. Leaders Training Center can deliver the course as an in-house program, adapted to an organization's kitchen layout, equipment and procedures.
By the end of this course, participants will be able to:
Apply personal hygiene and cross-contamination controls throughout food preparation.
Follow cleaning and disinfection schedules for surfaces, equipment and utensils.
Handle, store and sharpen knives safely and prevent cut injuries.
Prevent burns, scalds, slips and manual handling injuries in busy kitchens.
Recognize gas and fire hazards and respond correctly to kitchen emergencies.
Operate, clean and isolate common kitchen equipment safely.
This course is suited to anyone who works in or supervises a commercial kitchen.
Chefs, cooks and commis chefs
Kitchen stewards and cleaning staff
Kitchen supervisors and sous chefs
Restaurant and hotel kitchen managers
Facility and canteen kitchen teams
Personal hygiene, handwashing and protective clothing
Color-coded boards and separating raw and ready-to-eat food
Temperature danger zone of 5°C to 63°C
Allergen awareness and the 14 major allergens
Cleaning versus disinfection and contact times
Cleaning schedules and clean-as-you-go
Safe use and storage of cleaning chemicals
Signs of pests and proofing the kitchen
Knife selection, handling, storage and sharpening
Burns and scalds from oil, steam and hot surfaces
Slips, trips and safe floor management
Manual handling of stock, pots and deliveries
Gas appliance checks, leaks and isolation
Fat fires, fire blankets and wet chemical extinguishers
Extraction hoods, ducts and grease build-up
Evacuation, first aid and reporting incidents
Slicers, mixers, fryers and combi ovens
Guards, isolation and safe cleaning of machines
Electrical safety around water and steam
Equipment checks, faults and maintenance reporting
Qatar's hotels, restaurants, hospitals, schools and staff canteens rely on busy commercial kitchens, many staffed by multinational teams working long service periods in hot conditions. These kitchens face both food safety risks and workplace hazards such as burns, gas and fire. Training that covers hygiene and safety together supports the Ministry of Public Health's food safety oversight, protects workers and helps the hospitality sector maintain the standards expected by residents and visitors.
Join a scheduled class at our training center in Doha or attend live online. For organizations, the course can run as an in-house program at your premises or online, tailored to your sector, examples and schedule.
It is a practical course in Doha that covers both food hygiene and workplace safety in professional kitchens, including cross-contamination, cleaning and pest prevention, knife safety, burns, slips, gas and fire hazards and the safe use of kitchen equipment.
It is suitable for chefs, cooks, commis chefs, kitchen stewards, cleaning staff, kitchen supervisors and managers in restaurants, hotels, canteens and institutional kitchens. Mixed teams can attend together, which helps everyone follow the same rules.
Yes. Around half of the course deals with workplace safety: knife handling, burns and scalds, slips and trips, manual handling, gas appliance safety, kitchen fires and extinguishers, and the safe operation and cleaning of equipment such as slicers, mixers and fryers.
Yes. It can be delivered at your premises or online and tailored to your kitchen layout, equipment, menus and shift patterns, with exercises based on your own work areas. Contact Leaders Training Center to plan it.
Tell us a little about yourself and an advisor will contact you about batch timings, fees and eligibility. No obligation.
Sat–Thu: 09:00–22:00Fri: 08:00–22:00
Understand why food safety matters, recognize the main hazards in food, and apply the four Cs of cleaning, cooking, chilling and cross-contamination control in any food workplace.
Learn safe food handling from delivery to service, including temperature control, storage, stock rotation and allergen care, so you can apply hygiene for food handlers consistently on every shift.
Learn the personal hygiene standards expected of food workers, including effective handwashing, fitness to work, illness reporting, uniforms, jewelry rules and how to deal with cuts and wounds.
Learn to plan and carry out effective cleaning and disinfection in food premises, use chemicals safely, follow cleaning schedules, and control pests and waste to keep food areas hygienic.
