Food Safety: Managing with the HACCP System

This course presents the Hazard Analysis Critical Control Point (HACCP) method of food safety in a systematic, understandable format ideal for both staff training and classroom teaching.


3 Months

Study Mode

Distance Learning

What is Included?

  • Study plans with flexibility of time and space.
  • Globally recognized and verifiable Certificates and qualifications.
  • Premium subscription to GPDP Learning Resources worth US$250.
  • Premium subscription of Typsy–Australia worth US$96. (Video Training Courses)
  • Premium subscription to Internships & Placements Program to build your resume, and prepare for job interviews, with our AI-based video interviewing platform to land the job you want.
  • Lifetime membership of COTHM Community of Hospitality Students & Professionals.
  • Lifetime access to Online Events Portal to attend webinars and talks by industry experts
  • Career Pathway & Education pathway counseling


Am I eligible for this progamme?

This course is most suited to individuals who are at least 16 years old, have a high school education.

English Proficiency

Candidates who do not have English as a first language will have to demonstrate competence in reading, writing, and listening skills in English.

About this Course​

This course presents the Hazard Analysis Critical Control Point (HACCP) method of food safety in a systematic, understandable format ideal for both staff training and classroom teaching. Clearly defined terms, detailed lists of food safety responsibilities, and checklists for all control points show you how to apply the concepts in the textbook to an actual food service operation.

Education Path

After successful completion of this professional qualification any of below certification path:

  • Continues to gain more Hospitality Certifications
  • Continue with Hospitality Specializations
  • Continue with  Hospitality Fundamentals Program
  • Continue with Hospitality Management Diploma

Career Path

Getting certified gives you the skills needed to prepare you for the wide-open world of hospitality. Once you have graduated, you can take several paths to apply your degree.

  • Food and Beverage Management
  • Rooms Division Management
  • Marketing Management
  • Destination Management
  • Human Resources
  • Resort Management
  • Club Management
  • Travel and Tourism Management

This certification can help you grow faster in your existing career as well can open new career opportunity  in the following industry  sectors:

  • Hotels
  • Motels
  • Restaurants
  • Fast Food Chains
  • Café
  • Catering Companies
  • Event Management Companies
  • Travel & Tour Operators
  • Airlines
  • Clubs
  • Cruise Ships


Proctor Required: Yes
Number of Examinations:
Number of Questions per Course: 200
Time Allowed per Course: 240 minutes
Passing Score: 70%

  • A moc exam is provided before the candidate appears in the final examination
  • A one week notice is required to schedule the final examination
  • All examination are held invigilated by COTHM administration

Awarding Body

Upon successful completion, the candidate will be awarded with:

  • Certification by American Hotel & Lodging Educational Institute.


Chapter 1: Food Safety Risk Management and the HACCP System

1. Food Safety Risk Management Program
a. Control Points
b. Reducing Risks
c. Program Responsibility
d. Program Benefits
2. The HACCP System
a. Prerequisite Programs
b. Hazard Analysis
c. Critical Control Points (CCPs)
d. Critical Limits for Preventive Measures
e. Monitoring Critical Control Points
f. Corrective Action
g. Verification
h. Recordkeeping
3. Food Establishment Risk-Based Inspections
a. Staff Training
b. Conducting the Risk-Based Inspection
c. Inspection Documentation
d. Food Establishment Inspection Report
e. Food Establishment Inspection Report Follow-Up
f. Record Maintenance System

Chapter 2: Food Containment and Spoilage

1. Microorganisms Responsible for Food Contamination
a. Bacteria
b. Parasitic Worms
c. Foodborne Fungi
d. Viruses
2. Foodborne Diseases
a. Bacterial Infections
b. Viral Infections
c. Food Poisoning
d. Foodborne Physical Hazards
e. Major Food Allergens
f. The Importance of Health and Hygiene, Including Handwashing
g. Written Staff Member Health Policy
3. Handling a Foodborne Illness Complaint
4. Food Spoilage
5. Food Preservation
a. Low-Temperature Food Preservation
b. High-Temperature Food Preservation
c. Food Preservation by Dehydration
d. Chemical Food Preservation
e. Food Preservation by Radiation
6. Preservation Methods for Various Types of Foods

Chapter 3: The Menu Planning and Purchasing Control Points

1. The Menu Planning Control Point
a. Menu Planning and Inventory
b. Menu Planning and People
c. Menu Planning and Equipment
d. Menu Planning and Facilities
e. Changing the Menu
f. Truth-in-Menu Regulations
g. Menu Planning and Food Safety
2. The Purchasing Control Point
a. Purchasing and Inventory
b. Purchasing and People
c. Purchasing and Equipment
d. Purchasing and Facilities
e. Purchasing and Change
f. Purchasing and Food Safety

Chapter 4: The Receiving, Storing, and Issuing Control Points

1. The Receiving Control Point
a. Receiving and Inventory
b. Receiving and People
c. Receiving and Equipment
d. Receiving and Facilities
e. Receiving and Change
f. Receiving and Food Safety
2. The Storing Control Point
a. Storing and Inventory
b. Storing and People
c. Storing and Equipment
d. Storing and Facilities
e. Storing and Change
f. Storing and Food Safety
3. The Issuing Control Point
a. Issuing and Inventory
b. Issuing and People
c. Issuing and Equipment
d. Issuing and Facilities
e. Issuing and Change
f. Issuing and Food Safety

Chapter 5: The Preparing, Cooking, and Holding Control Points

1. The Preparing Control Point
a. Preparing and Inventory
b. Preparing and People
c. Preparing and Equipment
d. Preparing and Facilities
e. Preparing and Change
f. Preparing and Food Safety
2. The Cooking Control Point
a. Cooking and Inventory
b. Cooking and People
c. Cooking and Equipment
d. Cooking and Facilities
e. Cooking and Change
f. Cooking and Food Safety
3. The Holding Control Point
a. Holding and Inventory
b. Holding and People
c. Holding and Equipment
d. Holding and Facilities
e. Holding and Change
f. Holding and Food Safety

Chapter 6: The Serving Control Point

1. Traditional Table Service
a. Serving and Inventory
b. Serving and People
c. Serving and Equipment
d. Serving and Facilities
2. Other Types of Food Service
a. Temporary Food Service
b. Banquet and Buffet Service
c. Off-Premises Catering Room Service
d. Mobile Food Service
e. Serving and Change
f. Serving and Food Safety

Chapter 7: The Cleaning and Maintenance Control Point

1. Cleaning, Maintenance, and Inventory
a. Cleaning Agents
b. Sanitizers
c. Proper Handling of Cleaners and Sanitizers
2. Cleaning, Maintenance, and People
3. Cleaning, Maintenance, and Equipment
a. Manual Systems
b. Mechanical Systems
4. Pest Control
a. Insects
b. Rodents
c. Control Measures
5. Cleaning, Maintenance, and Change
6. Cleaning, Maintenance, and Food Safety

Chapter 8: Facilities Cleaning and Maintenance

1. Floors
a. Hard Floors
b. Resilient Floors
c. Wood Floors
d. Carpeting
e. Recommended Floors for Food Establishments
2. Walls and Ceilings
3. Lighting and Ventilation
4. Dressing Rooms and Food Service Laundry Facilities
5. Plumbing Systems
a. Toilet and Lavatory Facilities
6. Cleaning and Maintaining Furniture, Glass, and Decorative Items
7. Refuse Storage and Disposal
8. Exterior Cleaning and Maintenance
9. Cleaning and Maintenance in Lodging Operations
a. The Housekeeping Department
b. Waste Collection and Disposal
c. The On-Premises Laundry
10. Facilities and Food Safety


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