OVERVIEW

TARGET AUDIENCE

This course is designed for experienced professionals working in catering management roles, including food safety managers, quality assurance managers, HACCP coordinators, and senior personnel responsible for implementing and managing HACCP systems in catering establishments.

LEARNING OUTCOMES AND CONTENT

Explanation of the HACCP Approach to Food Safety Management:

• Understanding the principles and methodology of HACCP in catering.

Managing Implementation of HACCP-Based Procedures:

• Considerations for selecting personnel responsible for developing HACCP procedures.
• Importance of effective communication in HACCP implementation.

Development of HACCP-Based Procedures for Catering:

• Pre-requisites for HACCP in catering environments.
• Benefits and limitations of using flow diagrams in HACCP.
• Methods for identifying and controlling hazards and risks.
• Benefits of determining critical control points, critical limits, monitoring, and corrective actions.

Evaluation of HACCP-Based Procedures in Catering:

• Verification, validation, and review processes of the HACCP system.
• Documentation and record-keeping procedures for HACCP.

COURSE TYPE: VIRTUAL CLASSROOM

Upcoming Course Dates

DECEMBER

JANUARY