Introduction to HACCP for Food Safety

In every country in the world, food safety is governed by regulations and standards. If a food service establishment does not comply with these standards, they are likely to be fined or closed either temporarily or permanently.

In this two-week Introduction to HACCP course from the International Culinary Studio, you’ll learn about food safety hazards using practical examples and activities to make sure you can effectively manage food safety.

When food safety standards aren’t adhered to, it can cause severe illness and, in some cases, death. That’s why HACCP is used; a food safety management system that analyses and controls biological, chemical, and physical hazards.

You’ll learn about food poisoning and food hygiene, what they mean, and the practices and procedures in place to prevent illness from food.

From raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product, HACCP is used to control hazards at each stage. So you need to have policies and processes in place to do this.

On this course, you’ll look at the key elements of a food safety policy and the reporting procedures for any problems that may occur. You’ll then explore how to apply HACCP to the food handling cycle.

The ICS, accredited by the World Chefs’ Association, are committed to providing professional, excellent, technology-driven education to improve every aspect of the food industry.

On this HACCP course, the ICS will help you manage a safe food environment.