Introduction to HACCP for Food Safety – WB04

Food safety is regulated by laws and standards in every country. Non-compliance with these regulations can result in fines or the temporary or permanent closure of food service establishments.

In this two-week Introduction to HACCP course offered by the International Culinary Studio, you will learn about food safety hazards through practical examples and engaging activities, equipping you to effectively manage food safety.

Understanding Food Hygiene and Potential Hazards

Failure to adhere to food safety standards can lead to severe illness or even death. This is where HACCP comes into play—a food safety management system designed to analyze and control biological, chemical, and physical hazards.

You will gain insights into food poisoning and food hygiene, including their definitions and the practices and procedures necessary to prevent foodborne illnesses.

Developing Food Safety Policies

HACCP is essential for controlling hazards throughout the entire food handling cycle, from raw material production and procurement to manufacturing, distribution, and consumption of the final product. It is crucial to establish policies and processes to manage these hazards effectively.

Throughout this course, you will examine the key components of a food safety policy and the reporting procedures for addressing any issues that may arise. Additionally, you will explore how to implement HACCP within the food handling cycle.