HACCP Principles for Food Catering and Manufacturing

Maintaining high standards of food safety is critical for any professional catering or food manufacturing business. Understanding how to systematically identify and control hazards ensures consumer safety and regulatory compliance. This text-based course guides you through the foundational principles of HACCP (Hazard Analysis Critical Control Points). You will learn how to design, execute, and maintain a robust food safety management plan tailored to professional food service and manufacturing environments. What you'll learn: - Understand the seven core principles of HACCP and their practical applications. - Identify biological, chemical, physical, and allergenic hazards in food production. - Determine Critical Control Points (CCPs) and establish safe critical limits. - Monitor food safety processes using modern record-keeping and verification practices. - Develop corrective actions to address deviations in catering and manufacturing workflows. - Integrate food defense and allergen management into your daily safety routines. Starting with core food safety definitions and prerequisite programs, the written lessons walk you through step-by-step hazard analysis, critical control point determination, and real-world scenarios in catering and manufacturing. This course is designed for beginners, food business owners, kitchen managers, and production staff with no prior formal food safety training. Start reading today to build a safer, more compliant food operation.