Restaurant Management: Best Practices in HAACP Plan Development

The kitchen of a restaurant is its manufacturing plant. Sanitation at its highest levels should be the basic standard. Foodborne illnesses make thousands of restaurant patrons sick each year. Learn about the physical, chemical, and biological hazards that exist in restaurants and their kitchens every day. Working with the local board of health and understanding and developing hazard analysis and critical control point (HACCP) plans also will be covered.

More details

You'll Walk Away with

  • The ability to Identify physical, chemical, and biological hazards in a restaurant
  • Knowledge of the role allergens in customer food safety
  • An understanding of what the purpose is of a hazard analysis and critical control point (HACCP) plan and how to apply it
  • Knowledge of sanitizing protocols for tableware and more
  • The ability to evaluate food cooking methods and temperatures in the safety process

Ideal for

  • Anyone interested in entering the restaurant industry
  • Those working in restaurant management who seek to move to the next level in their career
NO open sections available for this course at the moment. Please check back next semester.