Hazard Analysis of Critical Control Points (HACCP) is a Food Safety Control System that originated in the USA to prevent food poisoning of astronauts whilst in space. You can read …
To minimise the risk of food contamination, you need to consider all the steps involved in food preparation and sales process. This is referred to as the catering cycle! At …
There are many ways that a person can acquire food poisoning. Non-bacterial causes of food poisoning Non-bacterial food poisoning is commonly referred to as accidental food poisoning. The most common …
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 …
Food poisoning is caused by the contamination of food items, which can happen at any stage in the food process from the harvesting of food to preparation, or insufficient cooking …
The World Health Organisation has released the following “facts” on food safety. Unsafe food containing harmful bacteria, viruses, parasites, or chemical substances, causes more than 200 diseases – ranging from …
Thank you for joining our course and I hope you found it informative and that you have learnt the basics of how to implement HACCP in your kitchen. If you …
Food Safety means following food safety procedures and routines to prevent food borne illness during the food preparation cycle. This cycle is broken into critical control points (known as CCP’s) …
Well done! You are the end of your Introduction to HACCP course. Let us wrap up before you assess your progress. Food Safety is one of the most critical aspects …
Before we start to explain how to control food safety, we need to explain how food becomes contaminated, as this is one of the key control methods of hazards. Food …
Transporting To minimise any adverse effects on food during transporting: Prevent any cross-contamination and apply general food handling principles. Transport food at the correct temperature and ensure that frozen food …
Hi, I am Chef Andy, Group Executive Chef at the International Culinary Studio and I am your mentor during this course on Introduction to HACCP. I hope that you find …