Catering is one of the world's top growing industries and food safety in this field is a major concern for business operators and customers. Ensuring food will not cause adverse effects on a customer's health is now an essential requirement according to national and international regulations and food quality standards. The Hazard Analysis and Critical Control Points (HACCP) method helps companies comply with these high standards. HACCP is globally recognized and is a science-based and systematic tool used to identify and control different food safety hazards. You can apply this food safety system to any food establishment in the food chain and or catering sector. Gain knowledge and learn how to implement these step-by-step system procedures. 

We will first introduce the catering industry and then explore the factors we must address to ensure the safety of foods prepared and served within these establishments. Next, we will explain different types of food safety hazards and their associated foods. We will discuss critical aspects of the HACCP food safety system, including the prerequisite programs that have to be in place before its application. We investigate the five preliminary steps and then the seven principles of HACCP. Practical examples, pre-designed forms and documents will help you better understand how to apply the HACCP system in your catering establishments.

This course is of great use to those who work in the catering industry, including managers, supervisors, chefs, workers or anyone interested in food safety and hygiene. Implementation of HACCP will help establish a preventive food safety system to comply with regulations and quality standards, increase the food catering establishment's reputation, support the competitive position of their catering business and gain the customers' trust. This will also help further implement other food safety management system standards in your catering business, such as ISO 22000. So what are you waiting for? Start the course now!