Business, Management

HACCP Food Safety System for Restaurants and Other Catering Services

Provider

Alison

Format

100% Online

Level

Certificate

Duration

3-4 Hours

Course Overview

This is a serious, management-level compliance course. HACCP can be incredibly daunting, but this course breaks the 7 principles down into logical, easy-to-follow steps. It’s an indispensable resource for any restaurant owner or Head Chef facing a health inspection.

Understand the HACCP principles required for maintaining food safety in catering services.

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized, science-based, systematic approach to identifying and controlling food safety hazards. While basic food hygiene teaches you *what* to do, HACCP teaches you *how to prove* you are doing it safely. This advanced certificate is tailored specifically for managers in restaurants and catering. You will learn how to design a complete HACCP plan from scratch. The course guides you through conducting a hazard analysis to identify biological, chemical, and physical risks. You will then learn how to determine Critical Control Points (CCPs), establish critical limits (like specific cooking temperatures), and implement the rigorous record-keeping and monitoring procedures required by food safety auditors and health inspectors.

•Self-paced learning, anytime and anywhere.
•Accessible on any device (Desktop, Tablet, Mobile).
•Interactive content designed for maximum retention.

Who Should Enrol?

Aimed at supervisory or management staff in the restaurant, catering, or food production industries. Students should ideally have already completed a basic food safety and hygiene course before tackling this advanced management framework.

English Language Requirements

A basic proficiency in reading and understanding English is recommended to fully benefit from the material.

Upon successful completion of this program, you will be able to:

✓Understand the history and legal necessity of the HACCP food safety system.
✓Conduct a comprehensive hazard analysis (biological, chemical, physical) for a food process.
✓Identify Critical Control Points (CCPs) in a food preparation workflow.
✓Establish critical limits and standard operating procedures for monitoring CCPs.
✓Implement the verification and record-keeping protocols required for health inspections.

HACCP certification is a mandatory requirement for management roles in the food industry. This course prepares you for roles such as Kitchen Manager, Head Chef, Food Safety Officer, or Quality Assurance Manager in food manufacturing.

Why We Recommend This Course

"This is a serious, management-level compliance course. HACCP can be incredibly daunting, but this course breaks the 7 principles down into logical, easy-to-follow steps. It’s an indispensable resource for any restaurant owner or Head Chef facing a health inspection."