Duration:

Theoretical training for 2 days

Maximum Number of Participants:

15 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
• What is the food safety?
• HACCP introduction
• HACCP definitions
• Flow diagram
• Identify hazards
• Identify control points CP
• Determine critical control points CCP
• Limits, targets, and tolerances
• Determine corrective actions
• Documentations & Verification

Target Audience:

From 10 to 15 management staff related to food such as kitchen, stewarding, service, receiving, stores, and engineering – this group will be the HACCP team responsible for following up, maintaining, monitoring the HACCP system implementation in your operation.