This course discuses Hazard Analysis and Critical Control Points (HACCP) which is a systematic approach to hazard identification, assessment of risk and control

Food safety audits provide evidence that food is manufactured in a safe environment and help determine if hazards are identified and controlled or eliminated

Prerequisite programmers in food safety in the catering, or PRPs for short, is a fundamental topic and builds up the foundation for all catering facilities

All of the elements involved in running a catering operation must be correctly managed to avoid causing food poisoning, That will be discussed in this course