Foodservice/Culinary - Food Safety: HACCP: Hazard Analysis Critical Control Point (HACCP) Explained

Content
2 modules
Rating
Course Length
5 mins
Instructor
Pantry of Knowledge

Description

Hazard Analysis Critical Control Point (HACCP) is the documentation of the steps needed to keep food safe in the journey from the supplier to the table. This course covers all key points of HAACP and it's role in preventing food contamination.

Objectives

  • Define HAACP
  • Identify the steps of the food journey

Certificate

By completing/passing this course, you will attain the certificate POK Foodservice Culinary Certificate

Learning Credits

CEU
0.25

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Added about 1 year ago, by Stacey

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