Professional Food Manager: Legal Requirement, HACCP, and Inspections
Overview/Description Target Audience Expected Duration Lesson Objectives Course Number Overview/Description
The federal government plays an important role in ensuring the safety of the US food chain from beginning to end. Several agencies work together to ensure the safety of food before entering food establishments. This is assisted by a food code, hazard analysis programs, and frequent inspections to ensure that food establishments serve safe food only. This course aims to instruct about the legal requirements for food establishments in all levels of government, the FDA Food Code, the hazard analysis and critical control point system, or HACCP, and inspections carried out on food establishments.
Target Audience
People working in the food industry, restaurant owners, kitchen staff, waiters, people serving food to the public, hotel and bed and breakfast staff, public transport services serving food, and anyone wanting to learn more about food safety regulations