Wrap of the week

Food Safety is one of the most critical aspects of managing a food service establishment, ensuring that your customers remain healthy when they consume food that is prepared in your establishment.

Poor food safety standards lead to contamination of food that can result in food poisoning that can cause illness and possibly death. No establishment can afford to have legal action taken against them at the worst, or have claims by patrons that they fell sick from the food when they ate at your establishment.

HACCP is a Food Safety Management System that identifies hazards throughout the food production process; analyses the hazards, identifies ways to eliminate them completely or to control them. Once in place, the HACCP system requires regular monitoring, documenting (using checklists), taking corrective action and auditing.

We hope that you have found the Introduction to HACCP course beneficial and that it gave you the overview of what is required to implement HACCP. We do recommend that before implementing HACCP in your establishment, you spend more time researching the system. There are many excellent free resources about HACCP available to you on the Internet to support the implementation.

Take the self-assessment for week 2 to test your knowledge and once completed, you can progress onto your Digital Certificate.

Regards

Chef Andy