The Highfield Level 1 Food Safety
مرسل: الاثنين نوفمبر 08, 2021 8:25 am
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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
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