Topics covered:

• Food Safety
• Contamination hazards
• Multiplication and survival hazards
• Food spoilage and food-borne illness
• Control measures
• People, premises and equipment
• Cleaning and disinfection
• From purchase to service

Management

Your role as a manager/supervisor

• Legal requirements
• Training requirements
• Effective training
• Delegation and motivation

HACCP:

• HACCP and food safety
• Implementing HACCP
• Conducting a hazard analysis
• From CCPs to corrective actions
• Verification and documentation