Interactive
HACCP Principles of Food Management systems
This 60 minute, interactive course will guide you through the principals of developing a food safety management system based on the Hazard Analysis and Critical Control Point (HACCP) principles.
Professional Hospitality Training
Updated Jun 14, 2019Course Overview
This 60 minute, interactive course will guide you through the principals of developing a food safety management system based on the Hazard Analysis and Critical Control Point (HACCP) principles.
Target Audience
Managers, supervisors & chefs
Learning Objectives
- Decide why to implement HACCP
- State what prerequisite procedures should be in place
- State the 7 principles of HACCP
- Identify hazards and controls to maintain food safety standards
- Identify the principles of setting up a food safety management system
Business Outcomes
HACCP training develpps an understanding for managers, supervisors and chefs in how to manage food safety in the workplace and implement an effective HACCP-based management system.
Duration
60 minutes
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