HACCP Principles of Food Management systems

Course Overview

This 60 minute, interactive course will guide you through the principals of developing a food safety management system based on the Hazard Analysis and Critical Control Point (HACCP) principles.

Target Audience

Managers, supervisors & chefs

Learning Objectives

• Decide why to implement HACCP
• State what prerequisite procedures should be in place
• State the 7 principles of HACCP
• Identify hazards and controls to maintain food safety standards
• Identify the principles of setting up a food safety management system

Business Outcomes

HACCP training develpps an understanding for managers, supervisors and chefs in how to manage food safety in the workplace and implement an effective HACCP-based management system.

Duration

60 minutes