HACCP Food Safety Programme
Hazard Analysis Critical Control Point (HACCP) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. This HACCP FOOD SAFETY PROGRAMME provides restaurant and foodservice industry practitioners with an up-to-date, comprehensive food safety training that is designed for owners, managers and employees in the Restaurant business to learn about Food Safety Principles, Personal Hygiene, Cross-contamination, Temperature, Cleaning and Sanitation.