Module 5
Food Hygiene, Safety & HACCP
Duration: 2 weeks
Module Overview:
Food safety certifications, HACCP principles, hygiene standards, and regulatory compliance. Mandatory for professional chefs.
Prerequisites
Modules 1-4 completion
Topics Covered
- Food safety principles
- HACCP system understanding
- Cross-contamination prevention
- Temperature management
- Pest control awareness
- Allergen handling
- Legal compliance
Learning Outcomes
Upon completion, you will be able to:
- Understand HACCP protocols
- Maintain food safety
- Prevent cross-contamination
- Manage allergen risks
Hands-On Projects
Practical experience through:
- HACCP plan development
- Kitchen safety audit
- Food handling practice
Certification
Upon successful completion: HACCP & Food Safety Certificate
Enroll in Professional Culinary Cooking Course
Start your journey with Module 5: Food Hygiene, Safety & HACCP. 2 weeks of immersive training.