Principles of Food Management Systems eLearning Course
Overview
This module presents ideas behind setting up food management systems. Principles of HACCP are contained within the Level 2 Food Safety but this module could be used to develop the understanding of other staff of why the food standards are set in the business and their role eg; a restaurant supervisor who might gain from having a further understanding.
Objectives
- Why decide to implement HACCP
- State what prerequisite procedures should be in place
- State the 7 principles of HACCP
- Identify hazards and controls to maintain food safety standards
- Identify the principles of setting up a food safety management system
This course has a minimum of 25 learner registrations for us to provide a quotation.
Request a Quotation- Language
- UK
- Date last updated
- 1/27/2023
- Duration
- 1 Hour
- Suitable Devices
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- PC
- Phone
- Tablet
- Audio is Required
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- Yes
- Includes Video
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- Yes
- Downloadable Resources
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- Linked within Course
- Completion Criteria
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- Pass final test
- Pass Mark
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- 80% pass mark required
- Course Technology
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- HTML5
- SCORM 1.2
- Can be customised
-
- Available at an Additional Cost
- Accreditation or Endorsements
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- The Institute of Hospitality
- Languages
-
- Available at an Additional Cost
