Foodservice/Culinary - Food Safety and HACCP: Understanding the Importance of Hazard Analysis Critical Control Point (HACCP)

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

Description

This course is a quick overview of what HAACP is, its history and its guiding principles.

Objectives

  • Identify the various points of danger for food contamination
  • Prevent food contamination using HACCP

Certificate

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

Learning Credits

CEU
0.25

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Foodservice/Culinary - Food Safety and HACCP: Understanding the Importance of Hazard Analysis Critical Control Point (HACCP)
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