HACCP is a management system that addresses food safety by analysing and controlling biological, chemical, and physical hazards from raw material production, procurement, and handling to final product manufacturing, distribution, and consumption.
HACCP was first introduced in the USA in the 1960s and is an internationally recognised system to manage and prevent food safety and hazards. HACCP essentially identifies all potential hazards that can enter food and how these can be reduced in order to produce safe foods for customers, lowering their risk of illness or allergic response. HACCP is more than just a system for restaurants and stores. It can and should be applied throughout a supply chain. A HACCP plan also reassures consumers that food businesses take hazards seriously and fosters consumer trust.
1. Conduct a hazard analysis.
2. Identify Critical Control Points (CCPs).
3. Establish critical limits.
4. Establish a monitoring system.
5. Establish corrective actions.
6. Establish record-keeping procedures.
7. Establish verification procedures.
1. Resturant Managers
3. CEO of a large corporation
4. Resturant chef
5. Waiter serving customers
6. Food Handlers
HACCP is required by law. However, simply having a HACCP strategy is insufficient. Food safety is not simply the duty of the company's senior managers who design HACCP plans; it is the responsibility of everyone, whether they are a farmer, the CEO of a large organisation, a chef, or a waiter serving clients.
Food hygiene training teaches those who work with or near food on their duties. Training food handlers in food safety teaches them how to properly handle and store food, as well as how to clean food preparation areas.
Learners can take the course test after studying the course material and passing the module quizzes. The purpose of the course exam is to gauge how well the students have understood the topic. Multiple-choice questions drawn from our sizable question library make up course exams.