Food safety requires preventive methods and systems to keep food safe. This two-hour course will teach workers and managers how to implement Food Safety Management Systems.
They will learn how to use principles of active managerial control to keep food safe, such as creating training programs and standard operating procedures. This course will also cover the principles of HACCP and how to create a HACCP plan. Additionally, students will learn how to create a crisis management plan to be prepared for emergencies.
Each participant will understand better how to use Food Safety Management Systems to ensure food safety in the establishment.
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Session One: Course Overview
Course Overview
Learning Objectives
Pre-Assignment
Pre-Course Assessment
Session Two: Active Managerial Control
What Is a Food Safety Management System?
Active Managerial Control Guidelines
Active Managerial Control Practice
Other Manager Responsibilities
Session Three: HACCP Programs
HACCP
HARPC
Session Four: Crisis Management
How to Handle a Crisis
Personal Action Plan
Course Summary
Recommended Reading List
Post-Course Assessment
Pre- and Post-Course Assessment Answer Key
Pre-Course Assessment
Post-Course Assessment
Assignment Answer Key
Session Two: Active Managerial Control
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