Introduction to HACCP with the focus on Good Catering Practices
This workshop offers an in-depth overview of HACCP (Hazard Analysis Critical Control Points) and its relationship to Good Catering Practices.
The training will be beneficial to those with exposure to hygiene systems in a catering/hospitality environment who wish to acquire a more in-depth, up-to-date understanding of HACCP. Practical exercises and case studies will reinforce key points towards applying HACCP and Good Catering requirements. Opportunities for in-class discussions will address concerns, examples and improvements to current systems.
Course Objectives
The course will provide participants with an understanding of the basic concepts of HACCP with the focus on Good Catering Practices. It will equip the learner with:
- A basic knowledge of HACCP requirements
- The information and skills required to implement Good Catering Practices
- An understanding of his/her role in implementing HACCP in the work environment.
- HACCP – a short introduction
- HACCP and the link to Good Catering Practices
- Basic hygiene and personal hygiene practices
- Risk of cross contamination
- Temperature control and monitoring practices
- Supplier quality assurance
- Housekeeping practices, including cleaning and waste management
- Pest control
- Hygienic equipment design
- Chemical/physical/biological contamination risk
- Hazard/risk analyses
- Preventative maintenance
- Staff training and competency
- Calibration in general
- Water sampling programmes.
A certificate of attendance will be issued once the course has been successfully completed.
- Head chef
- Supervisors
- Hygienist
- Employees responsible for implementing HACCP and Good Catering Practices
Get in touch with our team via the link below to discuss training availability and options to suit your needs.