HACCP in Foodservice Establishment - Practical Design & Implementation 2015 is a webinar that covers topics such as:
- Potentially hazardous foods
- Types of Hazards and Sources
- HACCP principles
- Basic HACCP procedures
- Demonstrate the importance of detail within hazard analysis
- The steps of HACCP system/Application
- Implementation
- Developing HACCP plan
HACCP in Foodservice Establishment - Practical Design & Implementation 2015 is intended for:
- Plant Management Team
- Owners of SME`s
- HACCP Coordinators
- HACCP Team
- Food Processors
- Restaurant/Catering Managers
- QA/QC Personnel
- Chefs who supervise food handlers