This unit introduces the principles of Hazard Analysis and Critical Control Points (HACCP), a systematic approach to ensuring food safety. Students will learn how to identify and control hazards throughout the food production process, from receiving to storage and preparation. Üben mit sofortiger Rückmeldung, kostenlos und ohne Anmeldung.

Weitere Themen

• Kitchen Safety
• Kitchen Equipment
• Knife Skills
• Mise en Place
• Heat Transfer Methods
• Cooking Methods
• Sauces and Stocks
• Plating and Presentation