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Certificate of Achievement

Esther Hope Gibbs

has completed the following course:

Introduction to HACCP for Food Safety

International Culinary Studio

This online course explored implementing the HACCP food safety management system. It discussed the importance of food safety, the implications of poor food safety and controlling hazards through the introduction of critical control points. The course covered topics such as hazards, food poisoning and causes, contamination, food safety legislation, policy, the principles of HACCP, applying HACCP to the food cycle, developing a HACCP flow chart and check lists and record keeping.

2 weeks, 6 hours per week

Cheryl Cordier

Director of Studies

International Culinary Studio

Andy Cordier

Group Executive Chef

International Culinary Studio

90%
overall score

Transcript

Learning outcomes

  • Identify critical food safety hazards
  • Explain terms food poisoning, contamination, cross contamination
  • Identify ways in which food becomes contaminated
  • Explain the methods for managing food hygiene and safety
  • Discuss the importance of good food hygiene and safety to the business, customers and employees
  • Describe how to control food safety through the food cycle
  • Discuss hazard analysis critical control points (HACCP) practices and procedures
  • Develop to a HACCP flow chart
  • Describe the key elements of a food safety policy
  • Develop a HACCP checklist
  • Identify key food safety records
  • Explain reporting procedures
  • Explain the key aspects of food safety legislation

Syllabus

  • What is food safety?
  • Why does food safety matter?
  • What is food poisoning?
  • Food safety facts
  • Causes of food poisoning.
  • How does contamination occur?
  • Main reasons for adopting high standards of food safety.
  • What does this mean for you as a chef or food service operator.
  • Workplace hygiene.
  • Food handlers’ actions
  • The 7 principles of HACCP
  • HACCP practices
  • Applying HACCP to the food handling cycle
  • Food safety policy

In association with

Issued on 4th January 2022

The person named on this certificate has completed the activities in the transcript above. For more information about Certificates of Achievement and the effort required to become eligible, visit futurelearn.com/proof-of-learning/certificate-of-achievement.

This certificate represents proof of learning. It is not a formal qualification, degree, or part of a degree.

Free online course:

Introduction to HACCP for Food Safety

International Culinary Studio