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Food Safety & Kitchen Foundations

Food Safety Plan

25 lessons · 3 quizzes · Certificate of completion · Chef Eric Arrouzé

Course content

  1. Introduction
    1. Regulations
    2. The HACCP Approach
  2. The HACCP Principles
    1. 1- Hazard Analysis
    2. 2- Identify CCP
    3. 3- Establish Critical Limits
    4. 4- Monitor CCP
    5. 5- Establish Corrective Action
    6. 6- Verification
    7. 7- Record Keeping
    8. Quiz The HACCP Principles — Checkpoint
  3. Creating a Culture of Food Safety
  4. What Are The Risks?
  5. Foodborne Illness
  6. Employee Hygiene and Illness
  7. Receiving and Storage
  8. Premises
  9. Equipment
  10. Pest Control
  11. Sanitation
  12. Identifying Critical Points
  13. Kinds of Food Safety Plan (SP)
  14. Recipe Based SP Process
  15. Process-Based Food SP Process
  16. Restaurant Preventative Maintenance
    1. Quiz Restaurant Preventative Maintenance — Checkpoint
  17. Quiz Food Safety Plan — Final Quiz
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