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