learn
product chapters
1. Background & Definitions
2. Legal Requirements
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
2. Legal Requirements
Activity
It's now about doing it all for real! From this point of going forward within all the activity tabs you are going use all the downloadable forms ready prepared for you, to quickly build your own FSMS.
If you need any help and support, please don’t forget to view the video again, consult the Help Guides provided and then if still unsure, consult the Help and Support Centre feature provided (see orange icon in right hand navigation panel or click here). There you will be able to search previous questions and answers, or send a query to your expert tutors Angela, Marcus or Nick to answer.
We strongly suggest that you complete all the forms we are going to give you and keep together in an A4 file.
By contacting our office at East GB, we would be only too happy to send you a branded food safety management system A4 binder, to use within your business.
This is available from us to you FREE of charge. Just contact either of our office numbers and we will happily post one to your address. Call 0115 9720748.