Food service settings move fast, involve many handoffs, and face constant variability in people, products, and conditions.
That is exactly where risk can spike. This module helps you apply HACCP thinking to food service operations so you can manage risk factors, respond to outbreaks, and strengthen supplier and produce practices.
This module covers Food Service HACCP as part of the Quality and Food Safety online curriculum.
You will learn the types and categories of food service facilities and how food flows through these environments, from receiving to service.
You will also focus on managing operations during challenging situations such as outbreaks, applying HACCP principles to identify and control risks, and strengthening supplier programs.
Finally, you will explore best practices for produce management and practical ways to control risk factors throughout food service systems.
By the end of this module, you will be able to:
You manage food service safety in restaurants, institutions, or commissaries.
You handle supplier requirements, produce risk, or outbreak response planning. You want a practical HACCP approach designed for real-world food service flow.
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