HACCP and internal control for food safety in the catering industry
Ensure safe food with good control routines.
Audience
The course is aimed at employees and managers in the catering industry who handle food in restaurants, cafes, canteens, institutional kitchens and fast food outlets. It is suitable for new employees who need a basic understanding of routines and food safety, and for managers who will establish, document and follow up HACCP and internal control in daily operations.
Learning objectives
Participants will gain a practical understanding of why routines are essential for safe food and a good reputation. They will learn how the Food Act and relevant regulations affect everyday working life, how responsibilities and roles are distributed, and how HACCP is used to map hazards and manage critical control points. The course provides expertise in building, documenting and maintaining internal control with checklists and logs, as well as managing deviations systematically and using them for learning, improvement and a strong food safety culture.
After completing the course you will be able to
- Explain what food security entails and why fasting routines prevent foodborne diseases.
- Understand the company's responsibility for safe food and how roles and responsibilities are distributed in practice.
- Know the main requirements of the Food Act, the Food Hygiene Regulation and the Internal Control Regulation and translate them into routines.
- Conduct simple hazard analysis and apply the seven HACCP principles in serving operations.
- Identify critical checkpoints, set critical boundaries, and establish monitoring.
- Use reception, storage, temperature control, cooking, cleaning and hand hygiene routines to reduce risk.
- Document the work with checklists, temperature logs and deviation forms and make documentation available when needed.
- Report, describe and follow up deviations with corrective measures and prevention of recurrence.
- Contribute to the training, involvement and continuous improvement that makes food security alive in everyday life.
Important to note
This e-learning course covers the theoretical part of HACCP and internal control for food safety in the catering industry, including regulations, roles, hazard analysis, critical checkpoints, documentation and variance management.
The course does not replace the fact that the business itself must:
- Develop and anchor a separate HACCP and internal control system adapted to the menu, production, premises, equipment and workflow on site.
- Conduct practical training and practice in the actual routines, such as reception control, temperature measurement, refrigeration, hot keeping, cleaning, hand hygiene, allergen handling and proper use of cutting boards and equipment.
- Establish and use own forms and logs in operation, such as temperature logs, cleaning schedules, deviation schedules, maintenance routines, training records and traceability routines.
- Conduct regular internal checks, reviews and improvement measures, and ensure that deviations are followed up with corrective and preventive measures in practice.
That means you need to combine this course with your business's local routines, documentation and practical follow-up to ensure that food safety work works in everyday life and can be shown when needed.
See accompanying documents and guidance for this course at this page. Please contact us if you have any other questions.
Read more about the course at PECB website, or download updated brochure for this course here.
PECB courses are conducted in PECB's own learning portal, with presentations, materials for self-study as well as video where available. After payment, you sign up for the course, and receive an email from PECB with registration link, normally within 24 hours of booking.
The price for courses (self-study and e-learning) includes one year of access. During this period, the examination, one new exam if necessary, as well as the issuance of a certificate are included.
If you choose not to attend courses and only want to take the exam, the exam and certificate must be paid separately. The payment is made directly to the PECB.
Popular courses
