Hazard Analysis Critical Control Point (HACCP)
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14 Chapters
1 Hours

Hazard Analysis Critical Control Point (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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£4.00
Hazard Analysis Critical Control Point (HACCP)
14 Chapters
1 Hours
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Industry-backed eLearning
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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