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HACCP Food Safety | Food Service Operations

Name: HACCP Food Safety | Food Service Operations
Author: Baturi

What you'll learn
Apply HACCP principles in real food service operations, focusing on risk-based decision-making rather than theoretical compliance.
Think and act like an auditor, by evaluating systems through observation, context, and consistency between practice, explanation, and evidence.
Correctly distinguish PRPs, OPRPs, and CCPs, and assess whether controls are reliable, measurable, and effective under real operating pressure.
Identify systemic weaknesses versus isolated errors, and decide when to raise, classify, or reject non-conformities during HACCP audits.
Evaluate corrective actions professionally, ensuring they reduce future risk and prevent recurrence, not just close findings on paper.
Conduct a full HACCP audit simulation, from scope definition to justified audit conclusions, using an audit-ready mindset aligned with Food Safety 4.0.
Requirements
No formal prerequisites are required. This course is designed to be accessible without prior certification.
Basic familiarity with food service operations is recommended, such as experience in kitchens, catering, restaurants, hotels, or food production environments.
General awareness of food safety concepts (hygiene, temperature control, cross-contamination) is helpful but not mandatory.
A professional mindset and willingness to think critically are essential, as the course focuses on decision-making rather than memorization.
No special tools or equipment are required. All examples, scenarios, and audit simulations are provided within the course.
Description
Food safety does not fail because procedures are missing It fails when control breaks down under real operational pressureThis course explains how HACCP and food safety are actually applied in daily food service operations — not as paperwork, but as living control systems that guide decisions during service, under pressure, and during auditsBuilt around real operational scenarios, applied reviews, and capstone situations, the course connects HACCP principles to what truly happens in restaurants, canteens, healthcare food services, catering, and collective food service environmentsThis is an operations-focused, audit-ready approach to HACCP and food safetyWhat You Will LearnBy the end of this course, you will be able to:- Understand where real food safety risks originate in daily operations- Apply the 5 HACCP preliminary steps and the 7 principles using operational logic- Identify what must be controlled first when service pressure increases- Apply food safety controls during real service conditions, not only on paper- Prevent common errors and misclassification between PRPs, OPRPs, and CCPs- Explain food safety decisions clearly and confidently during audits- Use digital tools and Food Safety 4 0 to support control, not replace thinking- Build systems that remain stable, logical, and defensible under audit reviewUnderstanding Risk, Hazards, and ControlsThis course clarifies the difference between hazards and risks, and how food safety control is built in real operationsYou will understand how:- Hazards naturally exist in food service environments- Risk changes depending on context, pressure, and operating conditions- PRPs form the daily foundations that prevent most problems- OPRPs control specific operational risks before they escalate- CCPs act as final safety barriers when risk becomes criticalThe focus is not on definitions, but on how these controls work together in practice to maintain food safety during real service conditions and auditsHow the Course Is StructuredThe course progresses from understanding to action, using real operational contexts throughout:- Introduction — Food safety as a daily operational responsibility- The 5 HACCP Preliminary Steps (Applied) — Each step explored through operational scenarios- The 7 HACCP Principles (Applied) — Practical application in real service situations- Applying Controls in Real Operations — From knowledge to daily control- Roles, Culture, and Responsibility — Who decides, who acts, who verifies- Why HACCP Fails or Succeeds — Real causes observed in operations and audits- Digital HACCP and Food Safety 4 0 — Using data to support decisions- Applied Food Microbiology — Understanding risk at an operational level- From Reactive to Predictive Food Safety — Anticipating risk before failure- Traceability in Food Service Operations — Why it works or fails in practice- Audits in Food Service Operations — How auditors evaluate real systemsEach section includes operational scenarios, applied reviews, and capstone situationsTeaching Approach- Real operational scenarios- Audit-oriented reasoning- Application over memorization- No abstract theory without operational meaning- Focus on decisions, behavior, and control — not documentsEverything is explained as it happens in real food service operationsWho This Course Is ForThis course is designed for professionals working in food service operations, including:- Restaurant teams and supervisors- Canteens and collective catering staff- Healthcare and hospital food service professionals- Catering and central kitchen operations- Quality, hygiene, and food safety personnel- Anyone involved in daily food safety control or auditsRequirements- No prior audit experience required- No advanced technical background required- Concepts are built progressively through real operational examplesFinal TakeawayFood safety is not protected by documents It is protected by people who understand risk, make decisions under pressure, and apply control consistentlyThis course prepares you to do exactly that — every day, in real food service operations
Who this course is for
Food service professionals working in restaurants, catering, hotels, canteens, or similar operations who want to understand how HACCP works in real daily conditions.
Managers, supervisors, and team leaders responsible for food safety decisions and audit readiness in operational environments.
Quality, food safety, or compliance professionals who want to strengthen their audit reasoning and move beyond checklist-based HACCP.
HACCP team members or coordinators seeking to better distinguish PRPs, OPRPs, and CCPs and make justified decisions during audits.
Students or professionals preparing for food safety audits, inspections, or internal assessments who want a realistic, decision-focused approach.
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HACCP Food Safety | Food Service Operations

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