Course curriculum

  • 1

    Introduction

    • Welcome

    • Course Aims
  • 2

    Principles Of HACCP

    • Overview

    • Principle 1 - Initial Analysis

    • Principle 2 - Define CCPs

    • Principle 3 - Set Limits

    • Principle 5 - Remedial/Corrective Action

    • Principle 6 - Verification

    • Principle 7 - Record Keeping

    • Principles Recap
  • 3

    Hazards

    • Food Safety Hazards & Contamination

    • Chemical Hazards

    • Physical Hazards

    • Microbiological Hazards

    • Spoilage & Micro-organisms

    • Allergenic Hazards
  • 4

    Controlling Bacterial Growth

    • Bacteria

    • High-Risk Foods

    • Case Study - Lab Test

    • Low-Risk Foods

    • Processes & Contamination

    • Temperature Ranges

    • Spores & Toxins

    • Controlling Bacteria

    • Core Temperatures & Practices

    • Cross-Contamination

    • Colour Coding

    • Temperature Control, Preservation & Storage

    • Spoilage

    • Prolonging Food Lifespan

    • Storage

    • Delivery Protocol & Storage

    • Temperature Probing

    • Holding Food

    • Summary
  • 5

    Recap

    • HACCP

    • Hazards

    • Practices You Must Follow
  • 6

    Assessment

    • Assessment
  • 7

    Summary

    • Your Certificate

    • About This Course

    • Feedback