Hospitality and Catering - Food Safety HACCP

Introduction to HACCP and Food Safety

Understanding HACCP: Managing Food Safety in Food Businesses

Lesson Overview:
This lesson introduces students to the importance of health and safety in food businesses and the role of HACCP (Hazard Analysis and Critical Control Points) in managing food safety risks. Students will explore the 7 principles of HACCP, recognize different types of food hazards, and understand how these principles are applied to ensure safe food handling. Through guided activities, discussions, and critical thinking tasks, students will gain insight into real-world applications of food safety management.

Key Topics Covered:
Why Health and Safety is Important in Food Businesses:

Legal requirements to protect customers.
Examples of safe and unsafe practices.
Introduction to HACCP:

Definition and purpose of HACCP.
Simplified explanation of the 7 principles:
Hazard Analysis.
Determine Critical Control Points (CCPs).
Set Critical Limits.
Monitor CCPs.
Take Corrective Actions.
Verify the System.
Keep Records.
Types of Food Hazards:

Biological hazards (e.g., bacteria in raw meat).
Chemical hazards (e.g., cleaning agents in food).
Physical hazards (e.g., glass or nails in meals).
Practical Applications of HACCP:

Identifying risks in food handling.
Matching hazards to their types.
Real-life scenarios and corrective actions.
Learning Objectives:
All: Identify the importance of health and safety in food businesses.
Most: Explain what HACCP is and describe its 7 principles.
Some: Analyze real-world food safety risks and propose solutions using HACCP principles.
Activities:
Safe vs. Unsafe Practices Worksheet:

Pupils categorize examples of food handling practices as safe or unsafe and suggest improvements.
HACCP Principle Matching Activity:

Pupils match hazards (biological, chemical, or physical) to the corresponding HACCP principles.
Scenario-Based Critical Thinking Task:

Groups analyze food safety risks in real-world situations and present HACCP-based solutions.
Assessment Methods:
Participation in discussions and group tasks.
Accuracy in worksheet and matching activities.
Clarity and depth of scenario presentations.
Resource Summary:
The lesson resource includes:

A worksheet on categorizing safe/unsafe practices.
Simplified definitions and examples of HACCP principles.
A table of food hazards and matching activity.
Scenario cards for group work.
Teacher guidance notes and answer keys for activities.
This lesson provides an engaging and practical approach to understanding food safety and the HACCP system, helping students connect theory to practice.