The Principles of HACCP for Food Manufacturing
PEARSON EDUCATION LTD
Vocational
This subtopic covers the systematic application of Hazard Analysis and Critical Control Points (HACCP) in food manufacturing, focusing on its role as a preventive food safety management system. Learners explore the entire HACCP lifecycle—from preliminary steps like assembling a team and describing products to developing, implementing, and evaluating control measures. Mastery of these principles ensures compliance with legal requirements and industry standards, safeguarding consumer health and business integrity.
16
Learning Outcomes
32
Assessment Guidance
33
Key Skills
17
Key Terms
41
Assessment Criteria
Assessment criteria
Pearson Edexcel Level 3 Certificate for Proficiency in Food Industry Skills
Pearson Edexcel Level 3 Certificate For Proficiency in Meat and Poultry Industry Skills
Pearson Edexcel Level 2 Certificate For Proficiency in Meat and Poultry Industry Skills
Pearson Edexcel Level 2 Diploma For Proficiency in Meat and Poultry Industry Skills (QCF)
Pearson Edexcel Level 3 Certificate for Proficiency in Baking Industry Skills (QCF)
Pearson Edexcel Level 3 Diploma for Proficiency in Baking Industry Skills (QCF)
Pearson Edexcel Level 3 Certificate for Proficiency in Food Manufacturing Excellence (QCF)
Quick Revision Summary (Key Takeaway)
The Pearson Edexcel Level 2 Certificate for Proficiency in Meat and Poultry Industry Skills covers essential knowledge and practical skills for working in the meat and poultry sector, including hygiene, safety, cutting techniques, and quality assurance. This qualification prepares students for entry-level roles in abattoirs, butchers, and processing plants.
Topic Overview
The Pearson Edexcel Level 2 Certificate for Proficiency in Meat and Poultry Industry Skills is a vocational qualification designed for individuals seeking employment or career progression in the meat and poultry sector. It covers core competencies such as health and safety, hygiene, animal welfare, and practical butchery skills. The qualification is recognised by employers and ensures that learners meet industry standards for food safety and product quality.
This topic is essential for anyone working in abattoirs, meat processing plants, or retail butchery. It provides the foundational knowledge required to handle meat and poultry safely, from receiving live animals to preparing final products for sale. Understanding these principles reduces the risk of foodborne illness and ensures compliance with UK regulations such as the Food Safety Act 1990 and EC Regulation 853/2004.
Within the wider subject of Manufacturing & Engineering, this certificate focuses on the specific processes and quality control measures unique to the meat industry. It integrates practical skills with theoretical knowledge, preparing students for roles such as meat inspector, slaughterman, or butchery operative. Mastery of this topic also supports progression to higher-level qualifications in food technology or environmental health.
Key Concepts
Core ideas you must understand for this topic
- →HACCP principles: Hazard Analysis and Critical Control Points for identifying and controlling food safety hazards.
- →Cross-contamination prevention: Separation of raw and cooked products, colour-coded equipment, and proper hygiene protocols.
- →Carcass grading and classification: Understanding UK carcass classification systems for beef (EUROP grid), lamb, and pork.
- →Knife skills and maintenance: Correct use of boning, filleting, and butcher knives; sharpening with steel and honing.
- →Temperature control: Legal requirements for storage (0-4°C fresh, -18°C frozen), cooking (core temp 75°C for poultry), and hot holding (above 63°C).
Learning Objectives
What you need to know and understand
- Understand the importance of HACCP based food safety management procedures, Understand the preliminary processes for HACCP based procedures, Understand how to develop HACCP based food safety management procedures, Understand how to implement HACCP based food safety management procedures, Understand how to evaluate HACCP based procedures
- Explain the importance of HACCP-based food safety management procedures in meat and poultry manufacturing
- Conduct the preliminary processes for HACCP-based procedures including HACCP team assembly and product description
- Develop a HACCP plan by identifying hazards, determining CCPs, and establishing critical limits
- Implement HACCP-based procedures including monitoring, corrective actions, and verification activities
- Evaluate the effectiveness of HACCP-based procedures through review and auditing
- Understand the importance of HACCP based food safety management procedures, Understand the preliminary processes for HACCP based procedures, Understand how to develop HACCP based food safety management procedures, Understand how to implement HACCP based food safety management procedures, Understand how to evaluate HACCP based procedures
- Explain the legal and commercial importance of HACCP in meat and poultry processing.
- Conduct a thorough hazard analysis for a specified meat product process flow.
- Identify critical control points using a systematic decision tree approach.
- Establish appropriate critical limits and monitoring procedures for identified CCPs.
- Develop a corrective action plan for deviations from critical limits.
- Evaluate the effectiveness of a HACCP plan through verification activities.
- Understand the importance of HACCP based food safety management procedures, Understand the preliminary processes for HACCP based procedures, Understand how to develop HACCP based food safety management procedures, Understand how to implement HACCP based food safety management procedures, Understand how to evaluate HACCP based procedures
- Understand the importance of HACCP based food safety management procedures, Understand the preliminary processes for HACCP based procedures, Understand how to develop HACCP based food safety management procedures, Understand how to implement HACCP based food safety management procedures, Understand how to evaluate HACCP based procedures
- Understand the importance of HACCP based food safety management procedures, Understand the preliminary processes for HACCP based procedures, Understand how to develop HACCP based food safety management procedures, Understand how to implement HACCP based food safety management procedures, Understand how to evaluate HACCP based procedures
Assessment Criteria
Key criteria assessors look for in your portfolio
- Award credit for demonstrating a clear understanding of the legal and moral imperatives for HACCP-based procedures, referencing relevant food safety legislation and their impact on manufacturing operations.
- Award credit for correctly conducting preliminary HACCP processes: assembling a multidisciplinary team, describing products and intended use, constructing flow diagrams, and verifying them on-site.
- Award credit for developing a comprehensive HACCP plan that includes hazard identification, determination of Critical Control Points (CCPs), establishment of critical limits, monitoring systems, corrective actions, verification activities, and documentation procedures.
- Award credit for implementing the HACCP plan through clear communication, staff training, integration into daily routines, and robust record-keeping that demonstrates active control and traceability.
- Award credit for evaluating HACCP effectiveness by reviewing monitoring records, conducting internal audits, managing non-conformances, and initiating continuous improvement to adapt to changes in processes or products.
- Award credit for correctly identifying biological, chemical, and physical hazards specific to meat processing stages
- Demonstrate use of a decision tree to determine Critical Control Points (CCPs) for a given process
- Show evidence of establishing measurable critical limits and effective monitoring procedures for each CCP
- Provide documented corrective action plans that address deviations from critical limits
- Include verification activities such as internal audits, calibration checks, and record review in the HACCP plan
- Award credit for correctly identifying biological, chemical, and physical hazards specific to meat and poultry processing environments.
- Expect evidence of a completed HACCP plan that includes critical control points (CCPs) for processes like slaughter, chilling, and packaging.
- Look for a clear explanation of how monitoring procedures at CCPs ensure critical limits are met, such as temperature logs.
- Assess the candidate’s ability to outline corrective actions when deviations occur, e.g., re-chilling if temperature exceeds limit.
- Credit should be given for demonstrating understanding of HACCP verification activities, including auditing and microbial testing.
- Expect an evaluation of the HACCP system’s effectiveness in reducing food safety risks, with suggestions for improvement.
- Award credit for correctly categorizing hazards into biological, chemical, and physical types.
- Expect clear evidence of using a recognized CCP decision tree, with logical justification at each step.
- Learners must demonstrate an understanding of measurable critical limits (e.g., time, temperature, pH) and not just general statements.
- Look for monitoring procedures that include frequency, responsibility, and method, aligned with the critical limit.
- Assign high marks for critical evaluation of HACCP documentation, identifying gaps or inconsistencies.
- Award credit for demonstrating a clear understanding of the significance of HACCP in preventing food safety hazards and protecting consumer health.
- Award credit for accurately describing the preliminary steps including assembling a HACCP team, describing the product, identifying intended use, and constructing a flow diagram.
- Award credit for correctly applying the principles of hazard analysis and identifying critical control points (CCPs) with valid justifications.
- Award credit for outlining effective monitoring procedures, corrective actions, and verification activities for CCPs.
- Award credit for evaluating the effectiveness of HACCP procedures through review of records, audits, and corrective action outcomes.
- Award credit for demonstrating a thorough understanding of the seven HACCP principles and their sequential application in a commercial bakery setting.
- Award credit for accurately completing a hazard analysis for a given baking process, identifying realistic biological (e.g., Salmonella in eggs), chemical (e.g., cleaning agent residues), and physical hazards (e.g., metal from machinery).
- Award credit for developing a CCP decision tree and correctly establishing critical limits for key processes such as oven temperature and baking time, with clear justification.
- Award credit for explaining the importance of verification activities, including internal audits, product testing, and calibration of monitoring equipment, to confirm the HACCP plan's ongoing effectiveness.
- Award credit for creating a practical training outline for bakery staff that covers monitoring of CCPs, corrective actions, and record-keeping responsibilities.
- Award credit when learner demonstrates a clear understanding of the legal and regulatory imperative for HACCP, referencing specific food safety legislation (e.g., EC 852/2004) and the role of HACCP in due diligence defence.
- Credit for accurately describing the five preliminary steps: assembling the HACCP team, describing the product and its intended use, constructing a process flow diagram, and on-site verification of the flow.
- Evidence must include a comprehensive hazard analysis that systematically identifies biological, chemical, and physical hazards at each process step, with justified significance ratings and control measures for each.
- Award credit for correctly establishing critical control points (CCPs) using a decision tree or Codex logic sequence, clearly distinguishing CCPs from operational prerequisite programmes (OPRPs).
- Credit for defining valid critical limits for each CCP with measurable criteria (e.g., time, temperature, pH) and citing scientific or regulatory sources for those limits.
- Look for a robust monitoring plan that specifies what will be monitored, how, when, and by whom, ensuring the data is recorded in real time and any deviation triggers immediate corrective action.
- Credit for developing detailed corrective action procedures that include immediate action to regain control, product disposition protocols, and root cause analysis to prevent recurrence.
- Evidence of a verification schedule that includes activities such as CCP validation, internal audits, equipment calibration, and review of monitoring and corrective action records, with examples from manufacturing scenarios.
- Award credit for discussing implementation challenges, such as staff training, cultural acceptance, and integration with existing quality systems, with proposed practical solutions.
- Credit for evaluating HACCP plan effectiveness using data from verification activities, customer complaints, and audit outcomes, and proposing evidence-based improvements or revalidation triggers.
Assessment Guidance
Guidance for achieving higher grades
- 💡Use real or simulated workplace scenarios to illustrate each HACCP principle; assessors will reward evidence drawn from actual manufacturing contexts where you have applied the procedures.
- 💡Show your evaluation skills by presenting examples of monitoring data analysis, corrective action logs, and how you contributed to a HACCP review meeting—this demonstrates higher-level understanding of continual improvement.
- 💡In written assignments, explicitly link your HACCP activities to specific clauses of legislation (e.g., EC 852/2004) and industry codes of practice to strengthen the legal rationale for your decisions.
- 💡Always structure answers around the seven HACCP principles, linking each to practical examples from meat or poultry processing.
- 💡When describing implementation, clearly differentiate between monitoring (ongoing checks at CCPs) and verification (periodic confirmation the system works).
- 💡Use specific industry scenarios (e.g., cooking temperature control in poultry, metal detection in packing) to demonstrate application of critical limits.
- 💡For evaluation tasks, reference both internal factors (e.g., record reviews, team feedback) and external factors (e.g., customer complaints, regulatory changes).
- 💡In written assignments, always reference the 7 principles of CODEX HACCP explicitly to structure your response.
- 💡When developing a HACCP plan, use a process flow diagram for the specific product, and ensure every step is validated against real factory practice.
- 💡For implementation tasks, include documentation templates for monitoring forms that match the CCPs, showing frequency and responsible personnel.
- 💡In evaluation, compare HACCP performance against key performance indicators like audit scores or customer complaint trends to demonstrate continuous improvement.
- 💡Be prepared to discuss real-world challenges in meat plants, such as maintaining hygiene during high-volume production, to show applied understanding.
- 💡In written assignments, always reference the seven HACCP principles sequentially to structure your response.
- 💡Use industry-specific terminology and examples (e.g., stunning, evisceration, chilling) to demonstrate applied knowledge.
- 💡When evaluating a HACCP plan, consider both the technical soundness of CCPs and the practical feasibility of monitoring systems.
- 💡Practice drawing process flow diagrams with all steps clearly labeled before attempting hazard analysis.
- 💡In written assignments, always link HACCP theory directly to bakery-specific examples, such as metal detection after slicing or temperature control during cooling, to demonstrate applied knowledge.
- 💡When developing a HACCP plan, ensure flow diagrams cover every process step and include on-site verification to confirm accuracy before proceeding with hazard analysis.
- 💡For evaluation tasks, use real or simulated monitoring records to illustrate how deviations are handled, and discuss the importance of regular review and update of the HACCP plan.
- 💡Make direct references to legal requirements such as Regulation (EC) No 852/2004 on food hygiene and industry guides to good hygiene practice to show compliance understanding.
- 💡In written assignments, structure your response explicitly around the seven Codex Alimentarius principles, using a real or simulated bakery product line to illustrate each step.
- 💡When evaluating a HACCP plan, always cross-reference against current UK food safety legislation (e.g., Regulation (EC) No 852/2004) and the Food Standards Agency's guidance for manufacturing.
- 💡Use visual tools like process flow diagrams and CCP decision trees in your evidence to demonstrate systematic thinking and meet assessment criteria for detailed documentation.
- 💡For practical observations, ensure you can articulate corrective actions clearly and complete monitoring records accurately, as assessors will scrutinise these for compliance.
- 💡Prepare to discuss the role of management commitment and continuous improvement, linking HACCP evaluation to external audits and customer complaints as actionable feedback mechanisms.
- 💡Always structure written responses or verbal explanations around the 7 Codex principles—this demonstrates systematic understanding and is rewarded by examiners.
- 💡Use practical manufacturing examples (e.g., pasteurisation, metal detection) to illustrate each HACCP step; generic answers lose marks for lack of sector context.
- 💡In assignment evidence, include copies of blank and completed HACCP documentation such as hazard analysis sheets, CCP monitoring forms, and corrective action logs to evidence practical application.
- 💡When discussing implementation or evaluation, refer to real-world challenges like staff buy-in, data integrity, or supplier control, and propose concrete solutions—this shows higher-order thinking.
- 💡Examiners look for terminology precision: distinguish between ‘control measure’, ‘critical limit’, ‘monitoring’, and ‘verification’ accurately in any oral or written assessment.
- 💡Prepare a concise glossary of HACCP terms and annotate your work portfolio with these definitions to demonstrate underpinning knowledge clearly.
- 💡In evaluation tasks, always compare planned HACCP outcomes against actual data (e.g., CCP deviation rates, audit non-conformances) and suggest targeted improvements, not generic comments.
- 💡Always use correct technical terminology such as 'primal cuts', 'offal', 'rendering', and 'pH decline' to access higher mark bands.
- 💡In practical exams, demonstrate safe knife handling: keep fingers curled under, cut away from body, and maintain a clean workstation.
- 💡For calculation questions, show all working steps and include units (kg, °C, etc.) to avoid losing marks for missing details.
Common Mistakes
Common errors to avoid in your coursework
- Confusing HACCP with general prerequisite programmes (e.g., cleaning, pest control) and failing to distinguish that HACCP specifically targets hazards at CCPs rather than basic operational hygiene.
- Omitting the crucial preliminary step of on-site verification of the process flow diagram, which leads to inaccurate hazard analysis and ineffective control points.
- Failing to establish measurable and realistic critical limits, often using vague statements like 'cook until done' instead of precise parameters such as time and temperature.
- Treating HACCP as a one-time documentation exercise rather than a living system that requires ongoing verification, review, and amendment when processes or products change.
- Confusing prerequisite programmes (e.g., sanitation, pest control) with actual HACCP CCPs
- Failing to update the HACCP plan when processes or ingredients change, leading to outdated hazard assessments
- Overlooking physical hazards such as metal fragments from equipment or bone fragments in meat products
- Inadequate documentation of monitoring activities, making it difficult to prove compliance during audits
- Confusing control points with critical control points, or failing to justify why a step is a CCP.
- Overlooking prerequisite programs (PRPs) as foundations of HACCP, treating HACCP in isolation.
- Incomplete hazard analysis that doesn’t consider emerging risks like allergen cross-contamination from processing aids.
- Assuming monitoring is only about temperature checks, ignoring other critical limits like time, pH, metal detection.
- Providing vague corrective actions without specifying immediate product disposition or root cause analysis.
- Mistaking prerequisite programs (such as cleaning schedules or pest control) for critical control points.
- Overlooking significant hazards like microbiological cross-contamination from raw to cooked products.
- Setting critical limits that are not scientifically validated or not measurable.
- Failing to differentiate between monitoring, verification, and validation activities.
- Confusing hazard analysis with risk assessment, neglecting the systematic identification of biological, chemical, and physical hazards specific to baking processes.
- Failure to distinguish between critical control points (CCPs) and control points (CPs), leading to inadequate monitoring or over-complication of the HACCP plan.
- Omitting the importance of validating the HACCP plan before implementation, assuming that a documented plan is sufficient without scientific or practical validation.
- Inadequate record-keeping practices that do not meet audit trail requirements, which is crucial for demonstrating due diligence.
- Confusing HACCP with general quality control, leading to a focus on shelf-life or taste rather than genuine food safety hazards.
- Overlooking prerequisite programmes like pest control and personal hygiene, attempting to control every hazard through CCPs instead.
- Incorrectly identifying control points as CCPs without applying a decision tree, especially for thermal processes where a slight deviation may not pose an immediate health risk.
- Assuming that all temperature measurements are CCPs; for example, treating ambient proofing temperature as a CCP when it primarily affects quality, not safety.
- Failing to involve production staff in developing the HACCP plan, resulting in monitoring procedures that are impractical or misunderstood during busy shifts.
- Neglecting to update the HACCP plan when new ingredients, equipment, or processes are introduced, compromising its relevance and legal defensibility.
- Confusing HACCP with general good manufacturing practice (GMP) or prerequisite programmes, failing to recognise that HACCP specifically targets significant hazards not controlled by prerequisites.
- Incorrect application of the CCP decision tree, resulting in too many CCPs (overcomplicating the plan) or too few (missing critical controls).
- Setting critical limits at values that are not supported by scientific evidence or regulatory standards, or using subjective limits that cannot be measured objectively.
- Neglecting to differentiate between monitoring (ongoing, real-time checks) and verification (periodic checks that the system works), leading to incomplete control loops.
- Failing to document corrective actions fully, omitting details on product disposition, root cause analysis, or amendments to the HACCP plan, which compromises legal defensibility.
- Treating HACCP as a static document rather than a living system, and not recognising the need for re‐validation when new products, processes, or hazards emerge.
- Misconception: 'Washing raw chicken removes bacteria.' Correction: Washing can spread bacteria via splashing; cooking to 75°C kills pathogens.
- Misconception: 'Use-by dates are the same as best-before dates.' Correction: Use-by is about safety (must not be eaten after), best-before is about quality.
- Misconception: 'All fats are waste.' Correction: Some fats (e.g., suet, leaf fat) are valuable for rendering or further processing.
Revision Plan
How to revise this topic in 1–2 weeks
- 1Week 1: Focus on health & safety and hygiene regulations. Create flashcards for key temperatures and HACCP principles.
- 2Week 2: Practice butchery techniques (e.g., breaking down a chicken or lamb leg) using online videos and diagrams. Write step-by-step procedures.
- 3Week 3: Revise carcass classification and quality grading. Use past exam papers to practice multiple-choice and short-answer questions.
- 4Week 4: Consolidate with mock exams, focusing on time management and command words. Review examiner feedback.
Exam Question Types
How this topic typically appears in the exam
- 📋Multiple-choice questions on food safety temperatures and legal requirements. Tip: Eliminate obviously wrong answers first.
- 📋Short-answer questions on HACCP or cross-contamination. Tip: Use bullet points and key terms like 'critical control point'.
- 📋Practical observation tasks (e.g., knife skills, portioning). Tip: Practice under timed conditions and maintain a clean workspace.
- 📋Extended writing (6-8 marks) on topics like animal welfare or quality assurance. Tip: Structure answers with an introduction, main points, and conclusion.
Command Word Expectations (PEARSON EDUCATION LTD)
What examiners look for when using specific command words in this specification
Describe
Provide a detailed account of a process or procedure, including steps and reasons. For example, 'Describe the steps for boning a leg of lamb.'
Explain
Give reasons or causes for a phenomenon, showing understanding of underlying principles. For example, 'Explain why temperature control is critical in poultry processing.'
Evaluate
Weigh up pros and cons, strengths and weaknesses, and give a justified conclusion. For example, 'Evaluate the effectiveness of HACCP in preventing foodborne illness.'
How Students Lose Marks (Examiner Pitfalls)
Common mark loss traps and how to write 100% full-mark answers
Pitfall: Confusing 'clean' and 'dirty' areas in a meat processing plant, leading to cross-contamination risks.
❌ Weak Answer (Loses Marks):You just need to wash your hands before entering any area.
✅ 100% Model Answer (Full Marks):In a meat processing plant, 'clean' areas are where cooked or ready-to-eat products are handled, while 'dirty' areas involve raw meat. Strict separation is maintained to prevent cross-contamination. Staff must follow designated entry and exit procedures, including changing protective clothing and washing hands between zones.
Examiner Tip: Always specify the difference between raw and cooked product areas. Use terms like 'high-risk' and 'low-risk' zones.
Pitfall: Incorrectly identifying the correct temperature for storing fresh poultry, leading to bacterial growth.
❌ Weak Answer (Loses Marks):Poultry should be stored at 5°C.
✅ 100% Model Answer (Full Marks):Fresh poultry must be stored at a temperature of 0°C to 4°C to inhibit the growth of pathogens like Salmonella and Campylobacter. The legal requirement is to keep it below 8°C, but best practice is 0-4°C.
Examiner Tip: Memorise specific temperature ranges: 0-4°C for fresh poultry, -18°C for frozen, and above 63°C for hot holding.
Step-by-Step Worked Solutions
Detailed solution breakdown for typical exam problems
Question: A batch of 200kg of pork is being processed. If 15% is lost as waste (trimming, fat, bone), calculate the net weight of usable meat. Show your working.
- 1.Step 1: Identify total weight = 200kg.
- 2.Step 2: Calculate waste: 15% of 200kg = 0.15 × 200 = 30kg.
- 3.Step 3: Subtract waste from total: 200kg - 30kg = 170kg.
Final Answer: 170kg of usable meat.
Question: Describe the correct procedure for sharpening a boning knife using a steel. (6 marks)
- 1.Step 1: Hold the steel vertically with the tip on a non-slip surface.
- 2.Step 2: Place the heel of the knife blade against the steel at a 20-degree angle.
- 3.Step 3: Draw the knife down the steel, moving from heel to tip, maintaining contact and angle.
- 4.Step 4: Repeat on the other side of the blade, alternating sides for 5-10 strokes.
- 5.Step 5: Wipe the blade clean before use.
Final Answer: The correct procedure involves holding the steel vertically, drawing the knife at a 20-degree angle from heel to tip, alternating sides, and cleaning the blade afterwards.
Active Recall Memory Test
Test your memory before revealing the key facts
Frequently Asked Questions
Common questions students ask about this topic
Pass / Merit / Distinction Evidence Checklist
How your portfolio evidence is graded for PEARSON EDUCATION LTD The Principles of HACCP for Food Manufacturing
Every vocational unit is marked against named criteria rather than an exam percentage. Your tutor's brief lists the exact codes for this unit — here is what each band is asking you to do.
Pass (P)
Demonstrate baseline knowledge, accurate terminology, and core practical application.
Merit (M)
Provide detailed analysis, structured explanations, and clear workplace reasoning.
Distinction (D)
Deliver thorough evaluation, original problem solving, and fully justified recommendations.
Before You Start
Prior knowledge that will help with this topic
- •Basic understanding of food hygiene principles (e.g., Level 2 Food Safety).
- •Knowledge of personal protective equipment (PPE) in industrial settings.
- •Familiarity with UK weights and measures (metric system).
Coursework AI Review
Paste your assignment brief and check your draft against its P/M/D criteria
Key Terminology
Essential terms to know
- Understand the importance of HACCP based food safety management procedures, Understand the preliminary processes for HACCP based procedures, Understand how to develop HACCP based food safety management procedures, Understand how to implement HACCP based food safety management procedures, Understand how to evaluate HACCP based procedures
- Hazard Analysis
- Critical Control Points (CCPs)
- Prerequisite Programmes
- Monitoring and Verification
- Corrective Actions
- Continuous Improvement
- Understand the importance of HACCP based food safety management procedures, Understand the preliminary processes for HACCP based procedures, Understand how to develop HACCP based food safety management procedures, Understand how to implement HACCP based food safety management procedures, Understand how to evaluate HACCP based procedures
- Hazard analysis and risk assessment
- Determination of critical control points
- Establishment of critical limits
- Monitoring and corrective actions
- Verification and validation processes
- Documentation and record-keeping
- Understand the importance of HACCP based food safety management procedures, Understand the preliminary processes for HACCP based procedures, Understand how to develop HACCP based food safety management procedures, Understand how to implement HACCP based food safety management procedures, Understand how to evaluate HACCP based procedures
- Understand the importance of HACCP based food safety management procedures, Understand the preliminary processes for HACCP based procedures, Understand how to develop HACCP based food safety management procedures, Understand how to implement HACCP based food safety management procedures, Understand how to evaluate HACCP based procedures
- Understand the importance of HACCP based food safety management procedures, Understand the preliminary processes for HACCP based procedures, Understand how to develop HACCP based food safety management procedures, Understand how to implement HACCP based food safety management procedures, Understand how to evaluate HACCP based procedures
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