Course Overview

In accordance with the International HACCP Alliance standards, this training course offers new and existing employees in food service establishments, a solid understanding of food safety principles in practice. The program outline is up to date and pertinent to marketplace requirements, thus catering well to all analytical prediction of training needs in the specified area. A customised proposal can also be arranged, to suit the training requirements of your team

Who Should Attend?

Chefs, managers and employees of food service establishments.

Program Outline

  • Session One Introduction to HACCP
  • Session Two Food Borne Illness
  • Session Three the Seven HACCP Principles
  • Session Four Identifying Hazards and Determining Critical Control Points
  • Session Five Critical Limits, Monitoring and Corrective Actions
  • Session Six Verification and Record Keeping
  • Session Seven Overcoming Barriers to HACCP Implementation
Program Objectives
  • Individuals will 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

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