HACCP: Hazard Analysis and Critical Control Points

This course is designed to provide food service staff members with an introduction to Hazard Analysis Critical Control Point (HACCP) in the kitchen. This course covers the definition of HACCP, hazard analysis and food preparation, critical control points and critical limits, and recordkeeping and verification.

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Course Details

Learning Objectives

Full Course

This version is designed for school food service staff members.

Duration: 25 minutes

Language: EN

Full Course (en Espanol)

This version is designed to provide native Spanish-speaking food service staff members with an introduction to HACCP.

Duration: 25 minutes

Language: ES

Art Dunham

Author

Art Dunham served as President of the Florida School Food Service Association from 2003-2004 and Secretary/Treasurer of the School Nutrition Association from 2007-2009. Art currently holds the titles of Certified Food Service Professional and School Nutrition Specialist. While teaching Hotel/Tourism courses at the Schiller International University, Art is also the Assistant Director of school food services at Pinellas County Schools and serves as a member of the International Association of Food Protection. Art received his master's degree in food service management from the New York University in 1986 and was awarded an Honorary Doctorate of Food Service (DFS) from the North American Association of Food Equipment Manufacturers (NAFEM) in 2007.

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