HACCP Level 1
Course Content
As someone who works in an environment that deals with food, it is essential that you understand the basic principles of food hygiene so you can help ensure any food sold by us is safe for consumers to eat.
Course Agenda
Understand the principles of Hazard Analysis and Critical Control Points (HACCP).
Recognize biological, chemical, and physical food hazards.
Identify critical control points in food handling and preparation.
Learn the importance of temperature control for food safety.
Understand personal hygiene and cross-contamination prevention.
Recognize cleaning and sanitation requirements.
Learn record-keeping and monitoring responsibilities.
Identify roles in the HACCP team.
Understand corrective actions when controls fail.
Promote a food safety culture across all operations.
Course Agenda
Understand the principles of Hazard Analysis and Critical Control Points (HACCP).
Recognize biological, chemical, and physical food hazards.
Identify critical control points in food handling and preparation.
Learn the importance of temperature control for food safety.
Understand personal hygiene and cross-contamination prevention.
Recognize cleaning and sanitation requirements.
Learn record-keeping and monitoring responsibilities.
Identify roles in the HACCP team.
Understand corrective actions when controls fail.
Promote a food safety culture across all operations.
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