Welcome to week 2

Last week we spent most of last week looking at hazards, contamination and cross contamination and how to prevent it. You also had a chance to research legislation in your country.

This week we are going to spend time on HACCP. We will look at the 7 principles of HACCP and how to implement HACCP in your food service establishment in order to identify, control and eliminate risks associated with food safety.

You will use the knowledge that you have acquired in week 1 and apply this in week 2.

Regards

Chef Andy