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The HACCP Course provides training in Hazard Analysis and Critical Control Points, an internationally recognized food safety management system used in food production, catering, and hospitality industries.
The course teaches students how to identify potential food safety hazards and implement control measures to prevent contamination and ensure safe food handling.
Program Objectives
This program aims to
- Ensure compliance with food safety regulations
- Train participants in food safety management systems
- Develop knowledge of hazard analysis
- Teach international food safety standards
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Chef John
Chef Instructor
Meet your Instructor
"Discover the brilliant mind shaping you throughout this program
Expertise Across Industries
A passionate Chef instructor dedicated to helping students explore the exciting world of food. With industry knowledge and a love for teaching, he guides students in developing practical skills and confidence for successful careers in the cooking and culinary Industry