Course description
Catering is one of the world's top growing industries and food safety in this field is a major concern for business operators and customers. Ensuring food will not cause adverse effects on a customer's health is now an essential requirement according to national and international regulations and food quality standards. The Hazard Analysis and Critical Control Points (HACCP) method helps companies comply with these high standards. HACCP is globally recognized and is a science-based and systematic tool used to identify and control different food safety hazards. You can apply this food safety system to any food establishment in the food chain and or catering sector. Gain knowledge and learn how to implement these step-by-step system procedures.
We will first introduce the catering industry and then explore the factors we must address to ensure the safety of foods prepared and served within these establishments. Next, we will explain different types of food safety hazards and their associated foods. We will discuss critical aspects of the HACCP food safety system, including the prerequisite programs that have to be in place before its application. We investigate the five preliminary steps and then the seven principles of HACCP. Practical examples, pre-designed forms and documents will help you better understand how to apply the HACCP system in your catering establishments.
This course is of great use to those who work in the catering industry, including managers, supervisors, chefs, workers or anyone interested in food safety and hygiene. Implementation of HACCP will help establish a preventive food safety system to comply with regulations and quality standards, increase the food catering establishment's reputation, support the competitive position of their catering business and gain the customers' trust. This will also help further implement other food safety management system standards in your catering business, such as ISO 22000. So what are you waiting for? Start the course now!
Upcoming start dates
Training content
The Catering Industry and Food Safety
Description: This module introduces the learner to the catering industry, its significance and its different types; along with the importance of food safety to this industry. The key factors and practices that affect the safety of foods prepared and handled during catering are also discussed.
- Learning Outcomes
- Introduction to the Catering Industry
- Food safety in the Catering Industry
- FATTOM and the 4C’s in Catering
- Terms and Definitions
- Lesson Summary
HACCP Food Safety System and Prerequisite Programs
Description: In this module, you will be introduced to the HACCP food safety system, its history and benefits. Learners will learn about the prerequisite programs that have to be implemented before the application of HACCP such as establishment and facilities requirements, personal hygiene, cleaning , and the control of food preparation operations.
- Learning Outcomes
- What is HACCP?
- HACCP Prerequisite Programs (Part 1)
- HACCP Prerequisite Programs (Part 2)
- HACCP Prerequisite Programs (Part 3)
- HACCP Prerequisite Programs (Part 4)
- Lesson Summary
HACCP Preliminary Steps
Description: In this module, learners will be introduced to the five preliminary steps that are the foundation of HACCP implementation. Learners will also gain knowledge on how to form the HACCP team, describe products and their intended use, and how to construct a flow diagram and perform an on-site conformation.
- Learning Outcomes
- Step 1: Assemble the HACCP Team
- Steps 2 & 3: The Product Description and It's intended Use
- Steps 4 & 5: The Flow Diagram and On-Site Confirmation
- Lesson Summary
The Seven Principles of HACCP
Description: This module provides the learner with extensive details about the seven principles of HACCP that have to be applied, along with practical activities on how to implement these principles in the catering industry and how to establish a HACCP worksheet.
- Learning Outcomes
- The Seven Principles of HACCP (Part 1)
- The Seven Principles of HACCP (Part 2)
- The Seven Principles of HACCP (Part 3)
- Lesson Summary
Course assessment
- Assessment: HACCP Food Safety System for Restaurants and other Catering Services - Course Assessment
Certification / Credits
By the end of this course, you will be able to:
- Define the ‘catering industry’ and its different types
- Discuss the importance of food safety in the catering industry
- Define HACCP food safety system and its importance
- Explain the key HACCP prerequisite programs
- List the five preliminary steps of HACCP
- Describe the seven principles of HACCP food safety system
- Explain how to establish a HACCP worksheet
Quick stats about Alison?
Providing Free Online Learning since 2007
Over 45 Million Learners across 193 Countries have studied with us
Over 5 Million people use the Alison Learning App, where you can study anywhere and anytime
Contact this provider
Alison Free Learning
Alison is the world’s largest free online empowerment platform for education and skills training, offering thousands of CPD-accredited courses and a range of impactful career development tools. It is a for-profit social enterprise dedicated to making it possible for anyone,...