HACCP Training For Catering & Retail Online Training

HACCP Training For Catering & Retail is designed to provide comprehensive knowledge about food safety, hazard control, and critical point management. This online HACCP Training For Catering & Retail course ensures catering and retail professionals understand all aspects of food hygiene, safety legislation, and HACCP system implementation. By completing this HACCP Training For Catering & Retail, learners will be equipped to maintain high standards, reduce food safety risks, and achieve compliance with international food safety regulations. Our HACCP Training For Catering & Retail course emphasizes practical applications, critical thinking, and professional skills for managing catering and retail operations effectively.

This HACCP Training For Catering & Retail course is structured to cover every essential topic from hazard analysis to system verification, ensuring learners develop in-depth expertise. Participants will gain insights into HACCP principles, planning a HACCP system, monitoring critical control points, and implementing corrective actions. Enrolling in HACCP Training For Catering & Retail helps professionals enhance operational safety, boost customer confidence, and elevate catering and retail business standards globally.

Learning Outcomes

1. Understand HACCP principles and their importance in food safety management.
2. Identify food safety hazards affecting catering and retail operations worldwide.
3. Apply effective critical control points to prevent contamination in food.
4. Develop a HACCP plan for catering and retail environments successfully.
5. Implement verification and documentation to maintain HACCP compliance consistently.
6. Evaluate corrective actions to improve food safety systems efficiently.

Course Link : HACCP Training For Catering & Retail Online Training

Course Curriculum

Module 01: An Introduction to HACCP – Learn the basics of HACCP principles.
Module 02: HACCP and Food Safety Legislation – Understand legislation for catering and retail.
Module 03: Food Safety Hazards – Identify biological, chemical, and physical food hazards.
Module 04: Planning a HACCP System – Learn step-by-step HACCP system development.
Module 05: Creating the HACCP System – Implement the framework for food safety management.
Module 06: Principle 1 – Hazard Analysis – Analyze hazards to minimize food safety risks.
Module 07: Principle 2 – Critical Control Points – Identify points to control hazards efficiently.
Module 08: Principle 3 – Critical Limits – Set measurable limits for safe food processing.
Module 09: Principle 4 – Monitoring Critical Control Points – Track processes to ensure safety compliance.
Module 10: Principle 5 – Corrective Action – Execute solutions for deviations in critical points.
Module 11: Principle 6 – Verification of the HACCP System – Confirm system effectiveness and food safety.
Module 12: Principle 7 – Documentation – Maintain accurate records of HACCP activities consistently.
Module 13: Implementing the HACCP System – Apply procedures to achieve practical food safety control.
Module 14: HACCP Alternatives – Explore alternative systems for catering and retail food safety.

Disclaimer:

This is an online course with pre-recorded lessons. You will get access to the course within 48 hours after your enrolment.