top of page
< Geri

FS003-HACCP Level 3 Training: Advanced HACCP for Restaurant Operations

FS003-HACCP Level 3 Training: Advanced HACCP for Restaurant Operations

Course Information Sheet: FS003-HACCP Level 3 Training: Advanced HACCP for Restaurant Operations

Course Duration:3 days

Location: Dubai, UAE (Venue: To be confirmed) or Customer Facility (In-house Training)

Course Dates: to be confirmed (Alternative dates available upon request)

 

Overview

This advanced 3-day HACCP Level 3 training course offers comprehensive knowledge of the Hazard Analysis and Critical Control Points (HACCP) system, focusing on restaurant operations. The course is designed to provide in-depth understanding of identifying hazards, determining critical control points (CCPs), and implementing effective food safety management systems in restaurants and catering services. By the end of the course, participants will be equipped to manage and oversee food safety procedures in their establishments to comply with legal and industry standards.

 

Learning Outcomes:

Understand the seven principles of HACCP and their application in restaurant environments.

Be able to identify potential hazards in the food production process and establish preventive controls.

Gain the skills needed to develop, implement, and maintain HACCP-based food safety systems.

Ensure compliance with national and international food safety regulations.

 

Course Outline

Day 1: Introduction to HACCP

  • Understanding food safety hazards.

  • Importance of HACCP in restaurant operations.

  • Legal requirements and international standards. Example: Reviewing the risks associated with raw food handling in a restaurant kitchen.

 

Day 2: Developing a HACCP Plan

  • Conducting hazard analysis and identifying CCPs.

  • Establishing critical limits for each CCP.

  • Monitoring procedures and corrective actions.

  • Example: Identifying CCPs in the preparation of seafood dishes and setting temperature control measures.

 

Day 3: Implementing and Managing HACCP Systems

  • Verification and validation of HACCP plans.

  •  Documentation and record-keeping.

  •  Training staff on HACCP protocols.

  •  Example: Creating a HACCP plan for managing allergens in a busy restaurant kitchen.

  •  Training Methodology

 

Participants will engage in:

· Interactive lectures to understand key concepts.

· Group discussions on real-life scenarios from restaurant operations.

·Case studies analyzing restaurant-specific hazards and control measures.

· Practical exercises where participants will develop HACCP plans for various menu items.

 

 

This course is ideal for:

· Restaurant managers and supervisors.

· Chefs and kitchen staff responsible for food safety.

· Food safety officers.

· Quality control managers in the food and beverage sector.

· Any professionals looking to deepen their understanding of HACCP in food service operations.

 

Prerequisites

Participants should have a basic understanding of food safety principles and restaurant operations. Prior experience with HACCP systems is recommended but not required.



Fees:

1,500 AED per participant.

For in-house training, special pricing applies. Please contact us for a customized quote based on your organization's needs. Call us: +971582 978 619

bottom of page