The basis of any safe food system is an understanding of basic food safety working practices, but managing the system requires businesses to ensure that adequate food safety procedures are identified, implemented, maintained and reviewed.
HACCP (Hazard Analysis and Critical Control Points) is an international recognised food safety system that helps businesses identify, evaluate and control hazards that may pose a food safety risk in their business. HACCP is focused only on the food safety issues of a product and not the quality of the product. There are food safety management systems other than HACCP using similar principles.
This module is not a definitive ‘how to set up’ HACCP, but serves purely as an introduction to the principles. Firstly, consideration is made as to why a company might want to set up a HACCP type system such as, protecting the business reputation through due diligence. If a company decides to implement HACCP there are 8 preparatory stages
1) Pre-requisites,
2) Management commitment, 3) Scope of the study,
4) Select the team
5) Describe the product,
6) Identify intended use,
7) Draw up a flow diagram
8) Confirm the flow diagram
The Principles of Food Safety Management Systems module considers the understanding behind each of these areas.
There are then 7 key principles to develop a HACCP plan Each of these are explored in turn to give an overview of what they mean and the key actions that need to be taken to achieve each stage.
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This module is fully interactive using a range of videos, questions and activities aligned to hospitality to ensure learners develop an understanding of why it is important to be aware in the workplace why procedures and standards are used. Case studies and full colour images illustrate examples of standards.
1 Hour
1
Screen Reader
To Further Information
English
12 Questions
Automatic Download
(To Follow)
This module is primarily designed for hospitality team members who would gain from an understanding of the benefits of HACCP or any other food safety management system and why their company has implemented it. For example; a restaurant supervisor would develop their knowledge and understanding of the system and how they can support the implementation. It can also be used by business managers who are considering implementing a HACCP type system and want some awareness of the processes they need to implement. It is best placed as development training or to meet a specific business need. Principles of Food Safety Management Sytems will contribute to the off job training hours for team members undertaking a Level 2 Hospitality Team Member apprenticeship or Chef apprenticeship and may contribute to some Level 3 apprenticeships.
The end quiz ensures that key points are both remembered and understood and using 12 questions covers key aspects of the module content and objectives. The pass mark is 80% and on successful completion the certificate endorsed by the Institute of Hospitality is automatically available to be downloaded. Questions are in the same style as within the learning part of the module, ie: drag and drop, single choice and multiple choice and there is an opportunity to review the key points before starting the quiz. If needed, incorrect answers can be reviewed before retaking the quiz as many times as needed.
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