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