Executive Development Programme in Food Service Compliance Standards
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• Food Service Compliance Standards Overview: Understanding regulations, certifications, and best practices for food service establishments.
• Hazard Analysis and Critical Control Points (HACCP): Implementing a system to identify and prevent potential food safety hazards.
• Sanitation and Cleanliness: Maintaining cleanliness, sanitation, and pest control in food service facilities.
• Food Storage and Temperature Control: Proper handling, storage, and temperature monitoring to ensure food safety.
• Employee Training and Food Safety Culture: Developing a food safety culture through effective employee training and management practices.
• Food Allergens and Special Dietary Requirements: Managing food allergens and accommodating customers with special dietary needs.
• Regulations and Compliance for Food Service Establishments: Adhering to local, state, and federal regulations affecting food service operations.
• Crisis Management and Recall Procedures: Preparing for and managing crises, such as foodborne illness outbreaks or product recalls.
• Quality Assurance and Continuous Improvement: Implementing quality assurance practices and continuous improvement in food service operations.
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- BasicUnderstandingSubject
- ProficiencyEnglish
- ComputerInternetAccess
- BasicComputerSkills
- DedicationCompleteCourse
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- ThreeFourHoursPerWeek
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- TwoThreeHoursPerWeek
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