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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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Recap
You should now have 4 downloaded forms printed and saved, comprising two supplier assessment forms, a supplier central list form, and a Help Guide.
You should now be ready to set-up both supplier and delivery checking systems that are essential pre-requisites to a safe functioning FSMS. All should be stored in your Food Safety Management System file.
You should feel a rush of excitement at this point as you are about to complete the first stage in the creation of your own FSMS. Remember to watch the recap video provided to ensure you have all the essentials covered. Also get a temperature probe if you haven’t already got one and start using it straight away to check the temperature of all frozen and chilled items at goods-in.
In the next 'activity tab' we will tell you about how to set up your management file.
Now move on to the activity tab at the top of the page.