Food Storage & Temperature Control Course in Doha, Qatar

The Food Storage & Temperature Control course in Doha, Qatar focuses on what happens to food from the moment it arrives at the back door until it is used. Participants learn how to inspect deliveries, reject unsafe goods, and store food in chilled rooms at 0–5°C, freezers at −18°C or below and clean, dry stores. The course explains why the temperature danger zone of 5°C to 63°C matters, how bacteria multiply, and how good storage prevents spoilage, cross-contamination and pest problems.

Learning is practical and site focused. Participants practice using, cleaning and checking the accuracy of probe thermometers, reading fridge and freezer displays, completing temperature logs, and labeling food with dates. They work through FIFO and FEFO rotation exercises and decide what to do when a chiller fails overnight. Segregation of raw and ready-to-eat foods and allergen storage are covered throughout. The program can run in-house for hotels, restaurants, catering units and food stores.

By the end of this course, participants will be able to:

• Inspect deliveries and accept or reject food against temperature and quality checks

• Store food correctly in chilled, frozen and dry storage areas

• Use, clean and check the accuracy of probe thermometers

• Monitor and record storage temperatures and act on out-of-range readings

• Apply FIFO and FEFO stock rotation with clear date labeling

• Segregate raw, ready-to-eat and allergen-containing foods in storage

This course is designed for staff who receive, store and manage food stock in kitchens, stores and outlets.

• Storekeepers and receiving clerks

• Chefs and kitchen staff

• Catering and banqueting teams

• Food retail and supermarket staff

• Kitchen stewards and cleaners

• Outlet supervisors

Module 1: Why Temperature Control Matters

• Bacterial growth, spores and toxins

• The temperature danger zone of 5°C to 63°C

• High-risk and ready-to-eat foods

• Spoilage versus food poisoning organisms

Module 2: Receiving Food Safely

• Checking delivery temperatures, packaging and labels

• Signs of thawing, pest damage or tampering

• Rejecting goods and recording the reason

• Moving chilled and frozen goods to storage quickly

Module 3: Chilled, Frozen and Dry Storage

• Chilled storage at 0–5°C and fridge layout

• Frozen storage at −18°C or below

• Dry store conditions, shelving and pest prevention

• Separating raw, cooked and allergen-containing foods

Module 4: Temperature Monitoring and Probe Thermometers

• Types of thermometers and data loggers

• Probe use, disinfection and accuracy checks

• Completing temperature records correctly

• Responding to equipment breakdown and out-of-range readings

Module 5: Stock Rotation and Date Control

• FIFO and FEFO rotation in practice

• Use-by versus best-before dates

• Labeling prepared and opened foods

• Safe thawing and handling of leftovers

In Qatar's hot climate, food left outside controlled temperatures deteriorates quickly, and much of the country's food arrives imported and must be received and stored with care. Hotels, restaurants, catering kitchens, hospitals and schools all depend on reliable chillers, freezers and dry stores, especially during large events when volumes rise. Staff who manage storage and temperature records well reduce waste, protect consumers and help their organizations meet the expectations of Ministry of Public Health food safety inspections.

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.