learn
product chapters
1. Background & Definitions
3.1. Benefits of a Food Safety System
3.2. The 7 Principles of HACCP
3.3. Hazards
3.4. Intrinsic Factors
3.5. Pre-requisites
4.1. Process Flow
4.2. Groupings for Process Flow
4.3. Identifying Hazards
4.4. Assessing the Risk and Severity
4.5. Control Measures
4.6. Controlling Hazards
4.7. Decision Trees
4.8. Control Points & Critical Control Points
4.9. Critical Limits
4.10. Monitoring Critical Limits
4.11. Corrective Action
4.12. Verification
4.13. The HACCP Plan
5.1. Suppliers
5.2. Chilling
5.3. Cooking & Reheating
5.4. Cleaning
5.5. Control Management
5.6. Control Management Part 2
5.7. EHO Visits
5.8. Cross Contamination
6.1. HR Records
6.2. Staff Training
6.3. Customer Service
7.1. Assessment Overview
7.2. Assessment Task
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Activity
This is too early in the product for you to be undertaking any significant activities or implementing systems. What we would like you to do is think about what ways would you as a food business owner need to comply with legislation?
Think about from when food comes in the door to when food is served to your customers.
Remember to click the save plan button periodically at the bottom of the box. Our expert tutor Angela Mitton will then mark and assess your answer.
If you are all unsure about any question, revisit the videos from the learn, explore and recap of this chapter. If you still have problems, visit the help and support centre.
