To provide best practice guidance on managing special meals with particular reference to avoiding cross-contamination and using appropriate advisory labeling in order to eliminate or prevent allergic reactions to foods and make sure that production of food complies with all local, state, and federal requirements relating to the safe handling of special meals.

• Module (1): Introduction to Special Meals (SPML)
  
  • Special Meals Facts
  • The reasons for Special meals
  • Special meals Types
  • Total module time
• Module (2): Dietary or Medical meals
  
  • Bland Meal (BLML)
  • Diabetic Meal (DBML)
  • High Fiber Meal (HFML)
  • Low  Purine Meal  (PRML)
  • Low calorie meal( LCML)
  • Low Fat meal (LFML)
  • Low Protein  Meal (LPML)
  • Low Salt Meal (LSML)
  • Vegetarian meal
• Module (3): Allergic
  
  • Gluten free Meal (GFML)
  • No Fish Meal (NFML)
  • Non-Lactose Meal (NLML )
  • Peanut or nut Free Meal (PFML)
• Module (4): Age
  
  • Baby meal
  • Child meal
  • Elder meal
• Module (5): Ritual
  
  • Muslim Meal (MOML)
  • Kosher Meal
  • Hindu Meal (HNML)
  • Jain Meal (JNML)
• Module (6): Other Preferences
  
  • Fruit plate (FPML)
  • Sea Food Meal  (SFML)
  • Oriental Meal   (ORML)
  • Celebration Meal (CLML)
  • Japanese Meal  (JPML)
  • Chinese Meal (CNML)
• Exam

• All Employees - EGYPTAIR Inflight Services
• Cabin Crew
• Food Quality Controllers
• Food Handlers at
  • Hospitals
  • Onboard Aircrafts
  • Ships
  • Trains
  • Suppliers Catering

• Basic Food Safety Course - Details
• One year Experience

Written Exercise