Module Description & Objectives:

This capstone Food Safety course will identify and explain HACCP principles and provide students the skills to create a complete HACCP plan and self-inspection. Students will be prepared to pass an international food safety manager certification exam.

Module Learning Outcomes:

Upon satisfactory completion of this module, a participant should have the ability to:

  1. Identify the main causes of food borne illnesses their symptoms, source/mode of transmission and associated foods
  2. Identify and explain the seven HACCP principles.
  3. Prepare a flow chart for a ready to eat food and identify the critical control points.
  4. Prepare a flow chart for a cook and serve food and identify the critical control points.
  5. Prepare a flow chart for a food that is prepared in advance and identify the critical control points.
  6. Prepare a complete HACCP plan for a food that is prepared in advance.
  7. Identify specialized processes that require stringent food safety measures including a HACCP plan
  8. Discuss the importance of and conduct a self-inspection

Prior Learning/Prerequisites:

FSS-110

Program Duration & Capacity:

2 sessions of 3 (three) hours per session

Target Group:

Managers and Supervisors: Restaurants, Hotels, Caterers

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