Food Safety Managing with the HACCP System

This course is part of the F&B Management Specialization and presents the Hazard Analysis Critical Control Point (HACCP) method of food safety using a systematic, easy-to-understand approach that is geared towards Supervisors and Manages in the Hospitality Industry.

The course acts as useful resource of clearly defined terms and detailed lists of food safety responsibilities that participants can put into practice in their own food and beverage operations.

What you will gain

In-depth knowledge of the many areas of Food Safety Management, including:
- Food-borne illness outbreaks
- Major food allergens
- Time-temperature controls for safety of potentially hazardous foods
- Provisions regarding the re-servicing of foods

Benefits For The Hospitality Business

A certified and highly trained Manager/Supervisor who will use knowledge and methodologies to advance and benefit the company
Companies will proudly employ trained executives with a Diploma awarded by a world-renowned Certification Board

Topics

Food Safety Risk Management and the HACCP System
Food Contamination and Spoilage
The Menu Planning and Purchasing Control Points
The Receiving, Storing, and Issuing Control Points
The Preparing, Cooking, and Holding Control Points
The Serving Control Point
The Cleaning and Maintenance Control Point
Facilities Cleaning and Maintenance

Who can take this course

Food Safety Managing with the HACCP System is open to managers or supervisors in Food and Beverage Operations in the Hospitality and Catering industries, including Owners and Managers of Restaurants and Bars. This particular course is also suitable for Chefs and Quality Managers.

It is part of the AH&LEI’s five-course Food and Beverage Management Specialization