Food Safety: Hazard Analysis and Critical Control Points (HACCP)

This 5 page guide covers HACCP and its importance in food safety. It teaches learners the difference between hazard and risk and helps them understand physical and chemical hazards. Learners will learn about critical control points and the importance of keeping records. They will also learn about due diligence and the legal requirements of caterers regarding food hygiene and safety. Learners will understand how to put HACCP procedures in place and know what is critical and non-critical. learners are assessed through multi-choice questions (answers are provided).

This guide is useful for programmes of study in food preparation and safety and ideal for anyone working with food (school canteen staff, teachers, apprentices, teaching assistants) or anyone who is interested in working within catering.