Mass Catering Training / Certification
The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing.
This Code deals with the hygienic requirements for cooking raw foods and handling cooked and precooked foods intended for feeding large groups of people, such as children in schools, the elderly either in old people’s homes or by means of “meals on wheels”, patients in nursing homes and hospitals, persons in prisons, schools and similar institutions.
Reference: codex alimentarius
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