The Highfield Level 1 Food Safety

[عبد الرحمن الجارحي]

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An introduction to An introduction to
food safety

Microbiological Microbiological
hazards hazards

Contamination
hazards & pests hazards & pests

HACCP & HACCP &
temperature control temperature c

Personal hygiene Personal hygiene

Cleaning Cleaning


Contamination Contamination
● The presence or introduction The presence or introduction
of a hazard, i.e. something of a hazard, i.e. something
harmful or objectionable harmful or objectionable
● Food hygiene/safety Food hygiene/safety
● The measures to control hazards The measures to control hazards
and to protect consumer health and to protect consumer health
– safeguards food from harm safeguards food from harm
● Food poisoning Food poisoning
● An acute illness caused by An acute illness caused by
eating contaminated or eating contaminated or
poisonous food. poisonous food.



HACCP
● Hazard analysis critical control point Hazard analysis critical control point
– a food safety management system a food safety management system
to protect food safety to protect food safety
● Hazard
● Anything in food with the Anything in food with the
potential to cause harm to potential to cause harm to
consumers consumers
● Risk groups Risk groups
● Those people most at risk from Those people most at risk from
food poisoning and most likely to die food poisoning and most likely to die
● Safe food
● Food that is free of contaminants and will not cause Food that is free of contaminants and will not cause
harm, injury or illness. harm, injury or illness