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Course overview
Upon
completion of the course, the participants will be able to:
Define the
term control points, and identify the
ten control points in the food service system.
Describe
the Hazard Analysis Critical Control Point (HACCP) system and how it relates to
the SRM program.
Describe
HACCP inspection documentation and reports.
Define imminent health hazard.
What will i learn?
- To provide an insight to individuals on the Career prospects in this field of study
- To provide an insight to individuals on the Career prospects in this field of study
Requirements
- 2 Months in employment
Curriculum for this course
0 Lessons
00:00:00 Hours
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About Educator
Dr Sri Kumar
Dr. Sri Kumar has an extensive background in the hospitality industry, spanning over 32 years. He is the founder of DHS Hospitality Academy in Malaysia, and has previously held pos...
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