HACCP, GHP and GMP Food Safety System for Restaurant Manager

Good Manufacturing Practice (GMP) – Good Hygiene Practice (GHP) ) – Hazard Analysis and Critical Control Points HACCP

Description

Elevate your restaurant’s food safety standards with our expert-led course on HACCP, GMP, and Food Hygiene. Tailored specifically for Restaurant Managers, this course will equip you with the essential knowledge and tools to ensure top-notch food safety and compliance with global standards.

With a robust curriculum, this course offers an in-depth exploration of HACCP, GMP, and food hygiene which are key pillars for any restaurant manager. Whether you are new to food safety or looking to deepen your knowledge, this course will guide you through the practical steps needed to implement a foolproof food safety system in your restaurant.

This course is an essential resource for restaurant managers who want to ensure the highest standards of food safety. With comprehensive coverage of HACCP, Good Hygiene Practices (GHP), and Good Manufacturing Practices (GMP), you’ll learn how to manage food safety risks and ensure compliance across your operations. By the end of the course, you’ll be equipped to implement a complete food safety management system in your restaurant and maintain food hygiene standards that protect your customers and your reputation.

This course comes with the following Sections:

1. HACCP 101: This lecture will provide an overview of HACCP, including its definition, benefits, necessity, problems, and challenges.

2. HACCP Principles and Regulations: In this lecture, we will discuss the seven principles of HACCP and the four main areas of the Food Safety Modernization Act.

3. THE HACCP Plan: Learn to incorporate the HACCP Principle into the HACCP Plan of your food business.

4. Physical, Chemical and Biological Hazards: Conduct hazard analysis and know about major food hazards to ensure food safety.

5. Designing Food Safety: Discover how to structure a food system that ensures food safety.

6. Implementation, Verification and Maintenance in HACCP: Learn how to tailor HACCP to fit your business from this section.

7. HACCP Application in Supply Chain: Food safety begins before you even see the food. This section will teach HACCP application in supply chain in detail.

8. Good Hygiene Practices (GHP) in Food Safety:  This section covers a series of lecture that outlines the importance of GHP as the foundation of food safety systems. It categorizes food hazards (chemical, biological, physical) and details GHP guidelines in the U.S. (FDA Food Code), Canada (Food and Drug Regulations, CFIA), and Europe (Regulation (EC) No 852/2004), highlighting regional differences like Europe’s stronger emphasis on HACCP and stricter penalties.

9. Good Manufacturing Practices (GMP) in Food Safety:  This section outlines Good Manufacturing Practices (GMP) in Food Safety, covering 5 key areas (“5 P’s”) and comparing GMP with GHP, SSOP, and HACCP.

10. Operational GMP Procedures: This section outlines five pillars of Operational GMP (Quality Management, Risk Assessment, Equipment & Premises, Material Control, Production & Quality Control) to ensure product safety and quality.

11. GMP Around the World: Codex, FSMA, and EU Compliance in Practice: This section details global GMP, FSMA, and EU 852/2004 compliance, emphasizing HACCP, food safety principles, documentation, and continuous improvement for international food production.

Enroll Now for Lifetime Access!

Gain lifetime access to this updated and comprehensive course on HACCP, food safety, hazard analysis, and GMP. Take control of your restaurant’s food safety and enhance your management skills—enroll today!

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