Overview

This module presents ideas behind setting up food management systems. Principles of HACCP are contained within the Level 2 Food Safety but this module could be used to develop the understanding of other staff of why the food standards are set in the business and their role eg; a restaurant supervisor who might gain from having a further understanding.

Objectives

• Why decide to implement HACCP
• State what prerequisite procedures should be in place
• State the 7 principles of HACCP
• Identify hazards and controls to maintain food safety standards
• Identify the principles of setting up a food safety management system