HACCP

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14 Chapters

1 Hours

HACCP

The Hazard Analysis Critical Control Point (HACCP) training for food safety covers the standard principles and best practice guidelines in relation to eliminating and, where this is not possible, reducing to an appropriate level, food hazards when working with food in health and social care.

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Course Fee

Free

HACCP

14 Chapters

1 Hours

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Industry-backed eLearning

About The Course

Learning Outcomes

Course Modules

1

About The Course

The Hazard Analysis Critical Control Point (HACCP) training for food safety covers the standard principles and best practice guidelines in relation to eliminating and, where this is not possible, reducing to an appropriate level, food hazards when working with food in health and social care. The main food allergens, Critical Control Points and Critical Limits, contamination, cross-contamination and food safety hazards are covered. By the end of this in-depth module, learners should possess an understanding of the background and purpose of HACCP and possess the knowledge to be able to prepare food safely for service users.

2

Learning Outcomes

Understand the importance of food safety procedures and safe food handling in the health and social care sector
Define what is meant by HACCP, and describe how HACCP came about
Describe the seven core principles of HACCP
Recall the content of the core food hygiene and safety legislation
Describe what Critical Control Points (CPPs) and Critical Limits (CLs) are
List the 14 main food allergens and know how to handle them safely
Define contamination and cross-contamination, and explain the importance of preventing their occurrence
Describe common food safety hazards
Explain how to control common food safety hazards in practice
Explain why personal hygiene, personal protective equipment, and effective cleaning are important in regard to food safety

3

Course Modules

Chapter 1 Why Is Food Safety Within Health And Social Care Important?

Chapter 2 What Is HACCP?

Chapter 3 The HACCP Team, And Your Role

Chapter 4 Relevant Food Safety Legislation

Chapter 5 Critical Control Points (CCPs) and Critical Limits (CLs)

Chapter 6 Food Allergens

Chapter 7 Food Safety Hazards

Chapter 8 Contamination And Cross-Contamination

Chapter 9 Food Safety Precautions

Chapter 10 The Importance Of Hygiene

Chapter 11 An example HACCP plan

Chapter 12 Further Reading And Sources Of Support

Chapter 13 Summary

Chapter 14 References

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