This course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility.
DurationThis course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA’s desire to implement voluntary HACCP.
The course first examines HACCP’s principles and concepts.
The HACCP approach begins by identifying biological, chemical, and physical hazards (inputs to the system) associated with facility construction, equipment, employees, food and supplies.
This course presents scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to safe levels to protect public health.
Finally, this course describes how HACCP is applied through Active Managerial Control (AMC) to establish a functional food safety management system.
Safe Food 4 U offers Texas certifications online and also live Texas Food Handler, ServSafe Food Manager, TABC alcohol classes in the City of Austin,TX. Safe Food 4 U has over 20 years experience in health inspecting and has trained thousands of students in the City of Austin area in food safety.
Safe Food 4 U food programs are licensed by the Texas Dept. of State Health Services that are accepted as satisfying the training requirements of all Health Departments in Texas. We also are a certified school for TABC Seller-Server training.
The course is 8 hours inclusive of the exam with interactive activities and demonstrations. Topics covered include: Foodborne Illness, Food Safety Education, Safe Food Handling, Cross Contamination, HACCP, Facilities and Equipment, Integrated Pest Management, Food Safety Regulations and more.
The Allergan Training for Food Establishments program covers the basic principles of food allergen awareness as required for certified food sanitation managers in the state of Illinois.
This course is designed to teach you the essentials of food safety, food sanitary design principles for facilities and equipment, worker hygiene practices, correct procedures for cleaning and sanitizing.
The restaurant and foodservice industry is a fast-paced and in-demand career path, particularly in Middle Tennessee, as the hospitality and tourism industry is Middle Tennesee's second-largest employer.
This course consists of 2 hours of education and an exam. Upon the success of the course, a ServSafe Food Handler Certificate will be issued. This certificate is valid for 3 years.
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