Online · Self-pacedFreeHealth, Safety & EnvironmentIntermediateEnglish
HACCP Level 3 for Catering
Supervisory HACCP training for catering and hospitality kitchens: hotels, restaurants, contract catering, hospitals, schools, remote site camps and offshore galleys. Apply the Codex preliminary steps and seven HACCP principles to real kitchen processes, from flow diagrams and hazard analysis to critical limits, monitoring, corrective action, verification, records, review and audit, using one camp kitchen case throughout. You receive a certificate of completion from iCompetent; it is not a regulated HACCP qualification.
Taught by iCompetent
- Modules
- 7
- Lessons
- 33
- Duration
- 7h 12m
- Level
- Intermediate
- Quizzes
- 7 graded
Course content
7 modules · 33 lessons · 7h 12m
What HACCP is, where it came from, the twelve tasks of the Codex method, and the vocabulary a catering HACCP team uses every day.
- Why Catering Kitchens Use HACCPPreview12 min
- Where HACCP Came From and Why It Works12 min
- The Codex Method: Five Preliminary Steps and Seven Principles14 min
- The Language of HACCP12 min
- HACCP in the catering kitchen — quiz6 questions · pass 70%
Topics covered
HACCP
Food Safety Management
Catering
Critical Control Points
Food Safety
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