This outstanding resource develops and reinforces food safety training and satisfies your requirements for food hygiene risk management.

Anyone who comes into contact with, or handles, food in any way needs to know how to identify problems and manage the risks to prevent food related illness. Containing step-by-step guidance in how to effectively complete different types of HACCP assessments, including the forms themselves, this is an unbeatable resource for your training needs.

A ‘must have’ for induction, refresher, management and vocational training.

Printable PDF SyllabusProduct Syllabus:

  • What is HACCP?
  • Why is HACCP helpful?
  • How is HACCP helpful?
  • Identifying critical control points
  • Common problems
  • Food categories
  • The food process
  • Food deliveries
  • Visual checks
  • Food storage
  • Stock rotation
  • Using fridges & freezers
  • Food preparation
  • Food preparation environment
  • Hand washing
  • Cooking food
  • The Danger Zone
  • Cooling food
  • Holding food
  • Reheating food
  • Undertaking HACCP assessment
  • HACCP assessment forms
  • HACCP in practice
  • Producing a HACCP plan



DVD Preview:

Why not take this course online?