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
Badges
Foodservice Culinary Course
Value
15 points
Achieved
On course completion
Gtr Enrichment Course Completion
Value
15 points
Achieved
On course completion
1.
Foodservice/Culinary - Food Safety and HACCP: Understanding the Importance of Hazard Analysis Critical Control Point (HACCP)
SCORM
2.
Foodservice/Culinary - Food Safety and HACCP: Understanding the Importance of Hazard Analysis Critical Control Point (HACCP)
Survey
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