INT-FB-4.2.2

HACCP Basics, Temperature Control and Service Areas

INT-FB-4 · Guest Interaction, Hygiene and Standards · INT-FB-4.2 Hygiene and Food Safety

Introduces HACCP and the temperature danger zone, hot and cold holding, buffet and outdoor food-safety controls, and the cleaning and waste routines for pantry and service areas.

Independent study. xplor is not an IAMI- or PYA-accredited GUEST training provider. This course covers the ground assessed in GUEST Unit 02; it awards no GUEST unit, certificate or Certificate of Competency and does not count toward one.