HACCP Training For Catering & Retail

This introductory module will get rolling by introducing the learners with a food safety management system and the HACCP system. The benefits and the importance of HACCP system will also be discussed in this module along with the key terms related to HACCP and food safety management.

This second module will mainly focus on the legislation that covers food safety. The other topics to be included in this module are business and food safety legislation, enforcement, business owners and the law, and due diligence.

This module will get going with the top 10 causes of food poisoning. Later on, it will discuss the prevention of outbreaks of food poisoning, food safety hazards, and food handlers and illness. The module will be wrapped up with the topic contamination and the control and prevention of microbiological contamination.

Module 4 will discuss how to prepare the HACCP system along with the prerequisites. This section will also familiarise the learners with the common pitfalls which need to be avoided to create a robust HACCP system.

The seven principles of HACCP, key terminologies, and the food safety management essentials will be the highlighted topics of module 5.

This module will expand on hazard analysis, the first step of a HACCP system. The risk matrix, P.I.G.S., and the 3 step approach to hazard analysis will also be discussed in this module.

The central focus part of this module is critical control point identification. We will examine the importance of control measures and introduce learners to the codex tree and provide an illustrative example.

The module will start with the definition of ‘critical limit.’ The scientific basis of critical limits, the condition required for critical limits, and the documentation of critical limits will be discussed throughout this module. We will also look at some of the commonly used critical limits across different industries.

In this module, we will examine what is meant by ’monitoring’. We will explore how to carry out effective monitoring, along with various types of monitoring. We will address the need to decide the frequency of your monitoring and the development of the monitoring plan.

Establish corrective actions is a pivotal step in the HACCP system, and this module will cover what is meant by the term ‘corrective action.’ The levels of corrective action and the associated procedures will also be covered in this module. We will provide an example of a product recall, illustrating the theory in real-world situations.

In this module, we will consider HACCP Principle 6, Verification of the HACCP System. We will also discuss the importance of verification and the benefits of reviewing your HACCP plan. Finally this module will go on to look at HACCP auditing, including data analysis, sampling and testing.

The final step of the HACCP system will take the centre stage in this module. We will cover all aspects of this area, including record keeping, maintaining sources of information and HACCP documentation.

This module will discuss how you go about implementing HACCP. We will explore the methods you can use and underscore the importance of appropriate training. The module will conclude with a section on how you make HACCP visible across the workplace.

In this final module, we will discuss some of the criticisms of the HACCP system and introduce you to some alternatives approaches. We will provide you with links to helpful tools and references where appropriate. At the end of the module, you will be ready to begin the multiple-choice test for the course.