30-Hours HACCP Essentials and Catering Food Safety
Credit hours
3
HACCP gives food businesses a structured way to control hazards. This course explains identifying hazards, setting critical control points, and building a food safety management system. Learners also study temperature control, hygiene and handling, documentation and record keeping, and corrective actions, suiting caterers, food handlers and kitchen supervisors.
What you'll cover
- 01Introduction to HACCP and Food Safety
- 02Identifying Hazards in Food Handling
- 03Critical Control Points (CCPs) in Food Production
- 04Establishing and Implementing Food Safety Management Systems
- 05Temperature Control and Food Safety
- 06Personal Hygiene and Food Handling Practices
- 07Food Safety Documentation and Record Keeping
- 08Risk Assessment and Corrective Actions
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30-Hours HACCP Essentials and Catering Food Safety