Description

What Will Students Learn?

Students will learn how to:

• Understand the goal of a food safety management system.
• Use principles of active managerial control to keep food safe.
• Fulfill other responsibilities of a food manager.
• Use the seven principles of HACCP to create a HACCP plan.
• Recognize similarities and differences between HACCP and HARPC.
• Create a crisis management plan.
• Recognize imminent health hazards.

What Topics are Covered?

• Active managerial control
• HACCP programs
• Crisis Management