Foodservice/Culinary - Food Safety and HACCP: Main Principles of HACCP

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

Description

Unsafe food causes many acute and life-long diseases ranging from diarrhoeal diseases to various long term health issues. This course covers the main principles of HACCP (Hazard Analysis and Critical Control Points).

Objectives

  • Identify what the HACCP management system is
  • Recognise your legal responsibilities related to HACCP
  • Identify what good practice guidelines and behaviours are when using HACCP Identify and implement the seven principles of HACCP
  • Recognise food safety hazards and critical limits
  • Maintain an effective HACCP plan in your workplace

Certificate

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

Learning Credits

CEU
0.5

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