Course details
introduction to food safetyAdvantages of food safety management
food poisoning
contamination and cross contaminations during processing
Introduction to Good Hygiene Practices during receiving, preparation, cooking and storage
Review of HACCP
Critical Control Point definition
How to find critical points and establish CCP
establish monitoring practices
Establish corrective measures
Establish record keeping and documentation
Updated on 05 March, 2019
Eligibility / Requirements
F& B Manager. The restaurant manager, Chef
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