This online Food Safety course is designed to provide individuals that handle open food the essential knowledge and understanding of good Food Safety Practice. This training course aims to provide candidates with a fundamental knowledge of food hygiene and to enable them to apply this knowledge to essential practical skills to prevent food poisoning.
100 in stock
Refreshed by your company guidelines, local and national authoritative guidelines and any regulatory requirements
Learning online or e-learning courses have several obvious advantages which benefit the student. Other than being able to learn any time and in any place 24/7 add flexibility to the process. Choosing the time suits you to advance your learning.
The coursework is available to the learner to go over and to revise countless of times before finally taking the exam. Also, should the first results are not satisfactorily, you can retake the exam.
You are no longer restricted to set hours and having to rebook another course when the exam results are not as good as you can achieve.
HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles.
It is important to have food safety management procedures that are appropriate for your business.
A hazard is something dangerous. A food hazard is something that could make food unsafe or unfit to eat. It’s important you can identify those stages in your business when hazards could be present so they can be removed or reduced to safe levels.
There are three main types of food safety hazards:
You must develop your procedures based on the principles of HACCP.
Businesses must comply with the legal requirements by following good hygiene practice
Section 2: Hazard Analysis Critical Control Points (HACCP)
FCO HACCP Version no. 1 Page: 1 of 20
What this section aims to do
To introduce and describe the concept of HACCP.
To analyse potential food hazards within the food production system.
To identify points which are critical for food safety – the Critical Control Points (CCPs).
To specify control measures and Critical limits for the CCPs.
To specify corrective action if the CCP critical limit is exceeded.
To record HACCP reviews.
To ensure compliance with EC Regulation 852/2004 as implemented by the Food Hygiene
(England)(Scotland)(Wales)(Northern Ireland) Regulations 2006.
Food operational flowcharts.
Hazard analysis and identification of Critical Control Points (CCPs) for food operations.
What you need to do
Decide who will be in your HACCP team and complete the details in Form 1.1.
Someone within the business should be trained in HACCP techniques and their application.
The flowchart boxes need to be completed to indicate high-risk foods that are handled within the food
operation. These are foods that are high in protein (such as meat, dairy, stock etc.) and are ready to eat.
Rice should be included due to the potential hazard of Bacillus cereus.
The HACCP should be studied and its contents are known about