Duration:

Theoretical training for 2 days

Maximum Number of Participants:

20 Participants

Content:

HACCP stands for Hazard Analysis Critical Control Points. In any hotel or restaurant food passes through several stages before it reaches the consumer ready for consumption. At all these stages, there is a threat of possible food contamination, and therefore they are called critical control points. From raw materials to a finished dish in front of the guest, the HACCP recognizes several stages.

Course Outline:

• Introduction to food safety 
• Introduction to HACCP
• HACCP principles
• Hazard and generic controls
• Implementing HACCP
• Critical control points
• Monitoring and corrective action
• Verification, review and documentation

Target Audience:

HACCP team leader, food & beverage managers, the HACCP team members, general manager, etc.