This course discusses foodborne illnesses and the HACCP principles and procedures used to help prevent food contamination. It identifies Food Hazard Analysis procedures, Critical Control Point plans, and other food safety procedures used in food establishments. It discusses HACCP record keeping, documentation procedures, and ways to implement a Food Safety System.
This course discusses food safety regulations, guidelines, and service rules. Common foodborne illnesses and their causes and prevention are also discussed. Basic employee safety, portion control and nutrition guidelines, and professional and customer courtesy are also addressed.