Module 6: The 7 Principles: Monitoring and Verification
Easy
19 mins
Waleed Khalid
This module looks at the four further principles of HACCP and explains how food businesses can monitor the identified hazard, act in case of emergency and check to ensure that the HACCP system continues to work effectively.
Module 5: The 7 Principles: Hazard Analysis and Control Measures
Easy
8 mins
Waleed Khalid
This module outlines the first three principles of HACCP and looks at how your business can determine the significant food safety hazards. The module also explains critical limits and how they should be established.
Module 4: Creating a HACCP System
Easy
10 mins
Waleed Khalid
This module looks at the steps that need to be followed before a completed HACCP system can be implemented. The layout of HACCP plans will differ.
Module 3: Principles and Prerequisites
Easy
15 mins
Waleed Khalid
This module looks at the importance of having basic food safety control measures in place before implementing a full HACCP system, based on the 7 principles of HACCP.
Module 2: Food Safety Hazards
Easy
21 mins
Waleed Khalid
This module provides an overview of the different types of food contamination and participants will learn their role in making sure the effective working of the HACCP system.
Module 1: Introduction to HACCP
Easy
30 mins
Waleed Khalid
The HACCP module will assist anyone who are involved in manufacturing or catering setting, where food is prepared, cooked, and handled to understand the principles and purpose of HACCP.
Brief Description of HAZARD ANALYSIS AND CRITICAL CONTROL POINT LEVEL 2
Easy
4 mins
Waleed Khalid
HACCP stands for Hazard Analysis and Critical Control Point. It is considered as a globally recognized food safety management system. It is used to identify, evaluate, and control hazards which are essential for food safety.
Food allergies make consumers’ lives difficult and are potentially fatal. In many countries the law requires that allergens present in food be labelled to reduce the risk of accidental consumption.
Module 2: Food Allergen Law and the Food Labelling Regulations
Easy
49 mins
Waleed Khalid
The FSA state that in the UK, about ten people die every year from food-induced anaphylaxis. There are also about 1,500 asthma deaths, some of which might be triggered by food allergy. Many of those who die or suffer had no idea that they were at risk.
Module 1: Introduction to Food Allergens, Allergies and Anaphylaxis
Easy
50 mins
Waleed Khalid
Allergic reactions can occasionally be life-threatening. According to Allergy UK, around one person in four in the UK suffers from an allergy at some point in their lifetime.
