"As I reflect on the completion of this course, I am struck by the depth of knowledge and practical skills I have gained, particularly in relation to HACCP (Hazard Analysis and Critical Control Points) and food safety management. This course has provided me with both theoretical knowledge and hands-on experience that I can immediately apply to my professional work as a chef and food service professional."
--C.G. from Pennsylvania
"Through this course I have learned about all of the different bacteria, viruses and toxins that can contaminate and reproduce in food. I have learned how these microbes are spread, where they come from and how to avoid spreading them. A big part of stopping the spread of harmful microbes is hand washing. Hand washing is at the center of good SOP’s in a HACCP system. I will definitely use the resources provided and to build flowcharts and comprehensive HACCP recipes for my operation. Yesterday, My Sous Chef asked me “why it is so important to rapidly cool our ham after it comes out of the oven?”. I told him that Listeria monocytogenes can grow rapidly in a salty or acidic environment and ham has been associated with listeria in the past. The less amount of time the meat spends in the temperature danger zone the higher the likelihood it will be safe to eat. I look forward to implementing the receiving and storage ideas I have learned through this course. I liked the class and I'm sure I will continue to use this information throughout my career."
--M.A. from Wisconsin
"This course has not only deepened my technical knowledge of HACCP but also reshaped how I view food safety as an integral part of culinary excellence. As a leader in the food service industry, I am now better equipped to create a safer environment, inspire my team to uphold the highest standards, and continually evolve our practices to meet emerging challenges."
-- L.Y. from Georgia
"In my recent journey through the world of food safety and hygiene, I delved deeply into the Hazard Analysis Critical Control Point (HACCP) system, a structured approach aimed at identifying and managing risks associated with food production and handling. This framework stands as a vital pillar in ensuring the safety of food, preventing biological, chemical, and physical hazards that could lead to foodborne illnesses. The lessons I learned not only enhanced my understanding of HACCP but also emphasized the significance of handwashing as a critical control point (CCP) and the importance of leadership within the food system."
-- E.F. from Virginia
"In conclusion, the Implementing HACCP course has profoundly impacted my approach to food safety. The knowledge and skills acquired will be invaluable in my role as a chef, helping me ensure that every dish served is not only delicious but also safe for consumption. The integration of HACCP principles into my daily operations will enhance the overall quality and safety of the food service we provide."
--D.C. from Florida
"The Course really did a good job explaining the flow of food and all the things at every point you needed to think about to make a HACCP plan. It also did a great job showing how to apply a HACCP plan by showing recipes of hot and cold food and a step by step process to look at each food item to be able to see what was really involved in planning for you restaurants HACCP plan. The flow charts really made it easy to understand."
-- J.S. from VA
"During this Implementing HACCP course I have reinforced my beliefs, and will be able to use my extended education in this course to better control and monitor food flow in my kitchen. While I already use HACCP controls in my kitchen, they can be improved on. Identifying all critical control points in our food production areas, we can, as a team prevent food borne illness, before it occurs. Better record retention in regards to corrective action can be focused on in our HACCP notebook. I learned better teaching methods so that when teaching HACCP to my groups, to keep them engaged in training. Eye contact, team building, participation, and keeping things brief and efficient will lead to improved learning."
-- P.G. from NY
"Taken what I have learned and implementing it at my location would be rewarding in many ways. These charts are giving us the tools to monitor and assurance that we are closer to minimizing bacteria. Implementing the charts and training of staff how to record accurately will give them a sense of understanding how they can control and prepare food safely."
-- L.J. from NY