HACCP Food Safety Programme

Introduction

Hazard Analysis Critical Control Point (HACCP) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

This HACCP FOOD SAFETY PROGRAMME provides restaurant and foodservice industry practitioners with an up-to-date, comprehensive food safety training that is designed for owners, managers and employees in the Restaurant business to learn about Food Safety Principles, Personal Hygiene, Cross-contamination, Temperature, Cleaning and Sanitation.

Outcome

At the end of this program, participants will be able to:

- Identify the characteristics of potentially hazardous food
- Identify factors that affect the growth of foodborne pathogens
- Identify the key points of HACCP
- Explain the 7 HACCP Principles
- Identify methods to prevent biological, chemical and physical contamination
- Identify personal behaviors that can contaminate food
- Identify methods for preventing cross-contamination & time-temperature abuse
- Understand HACCP principles for preventing foodborne illness

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No Topic Topic Description
1 INTRODUCTION
  • Welcome learners and icebreaker activities
  • Overview of the programme
2 INTRODUCTION TO HACCP
  • What is HACCP?
  • Why HACCP is Important?
  • What are the Seven HACCP Principles?
3 EMPLOYEE RESPONSIBILITIES RELATED TO FOOD SAFETY
  • Do Not Work if Ill
  • Wash Your Hands
  • No Bare-Hand Contact
  • Do Not Cross Contaminate
  • Good Personal Hygiene
  • Potentially Hazardous Food – Time & Temperature Control
4 TEMPERATURE DANZER ZONE
  • Be Safe – Monitor Time and Temperature
  • Cook All Foods Thoroughly
  • Cold Holding
  • Hot Holding
  • Cooling Food
  • Reheating
  • Wash, Rinse, Sanitize
5 THE FLOW OF FOOD: AN INTRODUCTION
  • Hazards in the Flow of Food
  • Monitoring Time and Temperature
6 THE FLOW OF FOOD: PURCHASING, RECEIVING AND STORAGE
  • General Purchasing and Receiving Principles
  • Storing
7 THE FLOW OF FOOD: PREPARATION
  • Preparation
  • Cooking Food
  • Cooling and Reheating Food
8 THE FLOW OF FOOD: SERVICE
  • Holding Food
  • Serving Food
9 PRINCIPLE 1: CONDUCT A HAZARD ANALYSIS
  • Biological Hazards
  • Chemical Hazards
  • Physical Hazards
  • Identify Potentially Hazardous Food – Time & Temperature Control
  • 10Flow of Food
  • Divide Your Menu Items
10 PRINCIPLE 2: IDENTIFY CRITICAL CONTROL POINTS
  • Critical Control Points Guidelines
  • Steps in Identifying Critical Control Points
  • Food Flow Chart Example
11 PRINCIPLE 3: ESTABLISH CRITICAL LIMITS
  • Steps in Establishing Critical Limits
12 PRINCIPLE 4: ESTABLISH MONITORING PROCEDURES
  • Steps in Establishing Monitoring Procedures
13 PRINCIPLE 5: ESTABLISH CORRECTIVE ACTIONS
  • Steps in Establishing Corrective Actions
14 PRINCIPLE 6: ESTABLISH VERIFICATION PROCEDURES
  • Steps in Establishing Verification Procedures
15 PRINCIPLE 7: ESTABLISH RECORD KEEPING PROCEDURES
  • Steps in Establishing Record keeping Procedures
16 SAMPLE OF HIGH RISK POLICIES
  • Receiving
  • Colour Coding Cutting Boards & Knife
  • Hot and Cold Food Holding
  • Personal Hygiene & Hand Washing
  • Thawing Food
  • Labeling & Storage
  • Dishwasher & Glass Washer Machine
  • Internal Cooking Temperature, Chilling Hot Food and Re-heating of Food
  • Preventative Maintenance and Housekeeping

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