Module 1

INTRODUCTION

Here we introduce HACCP training and have a general overview of the subject and its importance.

Module 2

FOOD SAFETY HAZARDS & CONTROLS

A food safety hazard is anything with the ability to make food unsafe with the probability to harm when eaten. There are four major hazards, biological, chemical, allergen and physical hazards. Management must put in controls to prevent risk to consumers and workers.

Module 3

FOOD POISONING & FOODBORNE DISEASES

Food poisoning is an illness caused by eating food or drink that is contaminated with certain types of bacteria, parasites, viruses, toxins, or chemical contaminants. Bacterial food poisoning is the most commonly recognised.

Module 4

FOOD SAFETY LEGISLATION

Food hygiene and safety laws are designed to protect consumers from illness and harm. All food business operators are required to comply with the legislation that governs food safety.

Module 5

ALLERGEN MANAGEMENT

Food allergy and food intolerance are growing health concerns. Anyone who manages the preparation and serving or selling of food in any food business needs to be fully aware of the controls to ensure that customers are safe.

Module 6

PERSONAL HYGIENE

All persons working in a food handling area have a legal obligation under Regulation EC 852/2004 to maintain a high level of personal hygiene and wear clean suitable clothing.

Module 7

CLEANING AND DISINFECTION

Food poisoning is an illness caused by eating food or drink that is contaminated with certain types of bacteria, parasites, viruses, toxins, or chemical contaminants. Bacterial food poisoning is the most commonly recognised.

Module 8

PEST CONTROL

Pests are sources of contamination. Effective pest control is vital safety management processes in any food premises.

Module 9

WASTE MANAGEMENT

Waste is a source of contamination. Effective waste management practices are vital at all stages of the food business operations and must be managed effectively.

Module 10

DESIGN, LAYOUT, CONSTRUCTION

& MAINTENANCE OF PREMISES

To ensure safe food and a safe working environment, the correct design, layout, construction and maintenance of the food premises must be adequate for the operations.

Module 11

HACCP

HACCP it is a food safety management system that food business operators have in place to ensure the food they serve or sell is fit for consumption.

Module 12

FOOD HYGIENE MANAGEMENT – HACCP

This module outlines food hygiene management based on the Principles of HACCP. Critical Control Points (CCPs) are identified in the process

Module 13

FOOD SAFETY & HACCP TRAINING

Food safety training is an essential component of every food business to ensure staff have sufficient knowledge to enable them to carry out their activities in a safe and hygienic manner.

Module 14

DOCUMENTATION & RECORDS

Developing, implementing, and maintaining the necessary documentation and records to properly maintain a food safety management system (FSMS) is an integral part of managing a food business.