The first section of this class serves as an introduction to food production practices governed by federal and
state, and local regulations. Topics to be covered include prevention of food-borne illness through proper
handling of potentially hazardous foods, food safety management, GMP procedures, legal guidelines,
kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. Students will
take the ServSafe certification exam.
In the second part of the class, we will review the history of and regulatory requirements for HACCP plan
development. Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of
identifying and managing food safety-related risk. HACCP is a management system in which food safety is
addressed through the analysis and control of biological, chemical, and physical hazards from raw material
production, procurement, and handling, to manufacturing, distribution, and consumption of the finished
product. In class, we will advance the understanding of the HACCP Systems by reviewing prerequisite
programs, the five preliminary steps of HACCP, and the seven HACCP principles.
Food safety is a scientific discipline describing handling, preparation and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. In lesser developed countries like Pakistan, the food safety control system is very weak. For this purpose, international experts from UNIDO had reviewed the background and status of food safety control system in Pakistan.
This course outlines the principles of food safety and provides learners with the knowledge, understanding and skills required to operate safely within food handling environments.
It is specifically for those employed or wishing to be employed in the catering and hospitality sector.
Learn causes and prevention of foodborne illnesses, how to handle foodborne illness outbreaks and emergencies, good personal hygiene, time and temperature control, preventing cross-contamination, safe food preparation, receiving and storing food, methods of thawing, cooking, cooling, and reheating food and Hazard Analysis and Critical Control Points
International College of Technical Education.
Head Office :
Office # 27, Second Floor, Maryam Shadi Hall Plaza
(Airies Plaza), Shamsabad, Murree Road,
Rawalpindi, Pakistan 46000.
Email :
Contact : 051-8736681, 0311-5193625, 0092-335-4176949

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  • Tuesday09:00 AM - 05:00 PM
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