As part of its mission to align academia with industry demands, Pharos University’s Faculty of Tourism and Hotel Management in Alexandria organized a specialized workshop titled “Food Health and Safety”, attended by faculty members and students. The workshop aimed to enhance awareness of global food safety practices and equip graduates with skills to implement quality standards in tourism and hospitality sectors.

The workshop highlights included a HACCP System with detailed guidance on applying the Hazard Analysis and Critical Control Points framework in food quality management.  It also tackled food-related risks discussions on biological, chemical, and physical hazards, alongside prevention strategies.

Further, it showcased global protocols through demonstrations of cutting-edge food monitoring systems used in tourism establishments.

The event combined scientific lectures with simulation-based demonstrations, enabling students to apply theoretical knowledge to real-world scenarios. Prof. Dr. Mohamed Nassar, Dean of the Faculty, stated, “This workshop is a strategic step to bridge the gap between student competencies and industry expectations.”

Participants received certificates of completion, with many praising the blend of academic rigor and practical relevance. Dr. Ghada Bassiouni, Vice Dean for Education, added, “The faculty will continue such initiatives to ensure our graduates lead in a competitive job market.”