Bouira Boudrarij hosts evening training for restaurant staff
The article discusses the organization of a training day at the National Institute for Vocational Training and Education in Bordj Bou Arréridj, aimed at reducing food poisoning. The organizers explained that the training focuses on improving the quality of services within restaurants, strengthening workers' commitment to cleanliness and food safety, and avoiding causes of poisoning such as improper storage, incorrect preparation methods, and poor personal hygiene. Experts also emphasized the importance of ongoing awareness campaigns and continuous training to promote healthy practices, monitor safety measures and preventive procedures—especially in large-scale catering establishments—to reduce poisoning incidents and protect consumers' health.
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