Hazard Analysis and Critical Control Point (HACCP) certification was originally imagined as an international standard for food production quality. However, as markets become increasingly competitive, there may be compelling reasons for service industry workers to receive HACCP certification training specifically geared towards food handlers ranging from restaurant owners and managers all the way to servers.
HACCP Certification Training Benefits for Restaurant Owners
HACCP training courses for service industry workers will cover the core principles of HACCP compliance. Of course, one of the primary focuses is on the identification of causes for and prevention of foodborne illnesses more commonly referred to as food poisoning. The worker will also learn to identify potential hazards in food preparation and serving techniques or procedures, how to identify critical control points such as sterilization temperature requirements, and how to implement and document corrective actions.
For restaurant owners, this means fewer incidents, higher consumer confidence, lowered liability, and greater profitability. Not to mention, training programs can help restaurant owners meet high quality standards and uphold social contracts to protect public health concerns.
HACCP Certification Training Benefits for Individuals
Even if training is not required by restaurant leadership, individual food service workers may consider pursuing training independently. Not only does training provide critical career-related knowledge, it also gives distinct career advantages. Consider, to start, that food service workers with documented completion of an HACCP training program can expect to earn up to 40% more in annual income than their untrained counterparts.
Also, as HACCP compliance is becoming increasingly required around the globe, those who receive training open up opportunities for mobility and advancement in a much larger market.
How to Choose the Right HACCP Certification Training Program
First and foremost, be certain that the program you are selecting for your restaurant or individual use complies with your needs and any regulatory codes you may need to meet or desire to meet. Then, decide if an in-person or online course is right for you.
Many courses for servers or kitchen workers can be completed in a few hours. For large restaurants, it may be easiest and most cost-effective to have a trainer conduct a seminar for several or all workers at once on the premises. For individuals, an online course may prove to be the most flexible and economic option. There are more online resources available at dicentra.