HACCP
Anyone who comes into contact with, or handles, food in any way needs to know how to identify problems and manage the risks to prevent food related illness.
Duration:
60-70m
60-70m
Modules:
15
15
About the course
This outstanding resource develops and reinforces food safety training and satisfies your requirements for food hygiene risk management.
Containing step-by-step guidance in how to effectively complete different types of HACCP assessments, including the forms themselves, this is an unbeatable resource for your training needs.
Who is this course for?
A ‘must have’ for induction, refresher, management and vocational training.
What does the course cover?
- What is HACCP?
- Why is HACCP helpful?
- How is HACCP helpful?
- Identifying critical control points
- Common problems
- Food categories
- The food process
- Food deliveries
- Visual checks
- Food storage
- Stock rotation
- Using fridges & freezers
- Food preparation
- Food preparation environment
- Hand washing
- Cooking food
- The Danger Zone
- Cooling food
- Holding food
- Reheating food
- Undertaking HACCP assessment
- HACCP assessment forms
- HACCP in practice
- Producing a HACCP plan
How is the course assessed?
After each module you will be asked a set of multiple-choice questions. The answers are marked automatically so you instantly know your score.
Every trainee receives a FREE training certificate on completion of the course as evidence for your records.
