Applying Haccp Principles for the Food Service Industry
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Applying Haccp Principles for the Food Service Industry Course
Introduction:
HACCP is widely acknowledged as the most effective method for ensuring the safety of food products. This course adopts the traditional approach to Hazard Analysis Critical Control Point (HACCP) and provides comprehensive coverage of the scientific foundation and methodology underlying HACCP.
Course Objectives:
Upon completion of this course, individuals will be able to identify the critical safety issues involved in the handling, preparing and serving of safe food. Students will understand current HACCP methodology and will develop the record keeping and verification skills needed for the implementation and maintenance a current HACCP plan.
Who Should Attend?
The course is intended for chefs, managers and employees of food service establishments to help attain and ultimately ensure the safe food and food products consumers demand and competitors are providing.
Course Outlines:
The course consists of the following 7 units that the participant must complete:
- Introduction to HACCP
- Food Borne Illness
- The Seven HACCP Principles
- Identifying Hazards and Determining Critical Control Points
- Critical Limits, Monitoring and Corrective Actions
- Verification and Record Keeping
- Overcoming Barriers to HACCP Implementation