Sistema de Seguridad Alimentaria APPCC para Servicios de Catering

Hazard Analysis and Critical Control Point (HACCP) is a food management safety system that looks at all phases of food safety. It looks at controlling the chemical, biological, and physical hazards that are involved in the raw production, handling, manufacturing, distribution and consumption of food products.

Each restaurant owner is responsible for ensuring that their establishment maintains the legal hygiene rules and observes its protocols. They can do this by designing a system that is based on and meets the HACCP principles.

HACCP is a food safety system that’s put in place to protect food from hazards in the food preparation and production processes. The HACCP’s focal point is in preventing problems that could arise in food safety by monitoring and keeping control of each step of the food preparation process. 

Alison offers the best HACCP Food Safety Systems for Restaurants and Other Catering Services online course. This course  will teach you a step-by-step approach to implementing the HACCP system, its preliminary steps and principles for a catering business of any size. You will learn how to establish this system along with its procedures and documents to ensure the safety of food items and dishes being prepared and served in your catering establishment.