San Diego Culinary Institute, Inc.
 

Course 127: HACCP (Hazard Analysis Critical Control Point)

Students are guided through HACCP principles, including the flow of food, critical control points and HACCP customization and documentation. Contents of the lectures are Food Safety Hazards, establishing a HACCP Food Safety System, Developing Standard Operation Procedures and HACCP Systems for Sample Operations. This class was developed as preparation for the National Restaurant Association (NRA) HACCP approved examination, and the test is recognized by the American Culinary Federation (ACF) in all 50 states.

1 Credit, 16 hours

Level:

Introductory

Prerequisite:

Safety & Sanitation

Next:

Kitchen Skills I