IMPLEMENTING HACCP

Course overview

Essential for all food service managers, supervisors, administrators. The specter of foodborne illness haunts every food service manager. The threat of litigation, regulations, consumer concerns and institutional ethics demand a comprehensive, preventive approach to sanitation and safety. The Hazard Analysis Critical Control Point system is required in some segments of the food industry, and is working its way into retail institutional settings. HACCP is science-based and comprehensive; it focuses on high-risk areas of storage, preparation and service and requires strict adherence to procedures and documentation. It can also be difficult to understand and implement. This course provides a simple, practical, plain-language guide to creating and maintaining a HACCP system. Includes numerous training aids and forms for duplication.