HACCP Essentials and Catering Food Safety
Ensure food safety, prevent hazards, and maintain compliance in catering operations in this online course.
- Description
- Curriculum
- Reviews
Ensure food safety, prevent hazards, and maintain compliance in catering operations for supervisors in this online course.
Are you ready to excel in catering safety and compliance? Enrol in our free online HACCP Essentials Training for Catering course. This course covers food safety standards, kitchen operations, and HACCP plan development and assures your catering business meets the highest food safety regulations.
Module 1: Fundamentals of Food Safety in Catering
-
1
Learning OutcomesLearning Outcomes
-
2
Introduction to Food Safety
In the catering industry, food safety is paramount, not only for business integrity but also for public health. Implementing rigorous food safety protocols helps prevent foodborne illnesses and ensures the well-being of consumers.
-
3
Food Safety Compliance and Best Practices
-
4
Common Foodborne Illnesses and Food Safety Hazards
-
5
Common Types of Foodborne Illnesses
-
6
Chemical Hazards
-
7
Physical Hazards
-
8
Impact on Consumers and Businesses
-
9
Example Case
-
10
Food Safety Regulations
-
11
Roles of Regulatory Bodies
-
12
Introduction to HACCP
-
13
Hand Washing and Hygiene
-
14
Personal Hygiene Practices
-
15
Cleaning and Pest Control
-
16
Pest Control Strategies
-
17
Preventing Cross-Contamination
-
18
Essential Food Preparation Temperatures
-
19
Safe Cooking Temperatures
-
20
Safe Storage Temperatures
-
21
Reheating Temperature
-
22
Safe Thawing Practices
-
23
Cleaning and Disinfection
-
24
Waste Management Protocols
-
25
Handling and Storage
-
26
Commonly Used Kitchen Tools and Equipment
Module 2: Comprehensive HACCP Planning and Implementation
-
27
Learning Outcomes
-
28
History of HACCP
-
29
Fundamental Principles of HACCP
-
30
Developing a HACCP Plan: Part 1
-
31
Developing a HACCP Plan: Part 2
-
32
Identification of Critical Control Points (CCPs)
-
33
More on Critical Control Points (CCPs)
-
34
Critical Limits and Monitoring
-
35
Setting Up Monitoring Procedures
-
36
Corrective Actions and Verification
-
37
Record Keeping and Compliance
-
38
Regulatory Compliance
-
39
Essential Records and Documentation
-
40
Best Practices for Documentation
Module 3: Special Topics in Food Safety
-
41
Learning Outcomes
-
42
Managing Common Allergens
-
43
Preventing Allergen Cross-Contact
-
44
Allergen Management Standards
-
45
Allergen-Free Meal Preparation
-
46
Allergen Training
-
47
Handling Food Recalls
-
48
Managing Outbreaks of Foodborne Illnesses
-
49
Crisis Communication Strategies
-
50
Crisis Management
-
51
Crisis Preparation and Recovery
-
52
Recovery From Food Safety Crises
-
53
Sustainable Food Safety Practices
-
54
Sustainability and Food Safety
-
55
Influencing Food Safety
-
56
Streamlined Food Safety Practices
-
57
Food Safety and Waste Reduction
-
58
Enhancing Product Quality
-
59
Basic First Aid for Food-Related Injuries
-
60
Emergency Procedures for Foodborne Illness
Please, login to leave a review
Prerequisites
-
Basic HACCP Awareness Training
£130
-
What is Prerequisite coursesA prerequisite is a specific course that you must complete before you can take another course at the next grade level.
Category:
Course details
Duration
1 Day
Lectures
60
Level
Intermediate
Upon Completion you will receive certificate
2 Days
Google