Coursera
PaidThe Science of Gastronomy
An introduction to scientific ideas behind cooking and eating, connecting ingredients, preparation, and sensory experience.
Kamel Rahmouni
Review Kamel Rahmouni’s food-safety course for HACCP principles, hazards, prerequisite programs and control points, with certificate-scope guidance.
Opens on the provider’s site. Check current access and certificate terms there.
Kamel Rahmouni connects HACCP principles with food operations and daily control measures. Hazards, risks, prerequisite programs, operational prerequisites and critical control points are distinguished rather than treated as interchangeable labels. The course offers a practical food-safety route for learners who want to understand the reasoning behind a documented control system.
Preview the introductory material and compare the examples with the type of food operation you want to understand. Bring a simple fictional process for practice.
The page was updated in March 2026. A course completion document is not evidence that a facility meets a certification scheme or local requirements. Use current applicable standards and qualified review for a real operation.
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Map a fictional food process and identify one hazard and a proposed control. Explain the monitoring evidence, corrective action and information still needed before deciding whether the control is sufficient.
This overview is based on the provider's published information, checked on . It is an editorial assessment, not a claim that we completed the resource. Time filters are approximate study ranges; projects and exercises can take longer.
When no formal provider level is given, the level filter is an editorial estimate based on the published audience and requirements. Time filters use the listed video runtime; independent exercises can take longer.
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