HACCP can sound complicated, but it doesn’t need to be. This video explains how it works and how to apply it in your café, restaurant, takeaway or catering business.
What you’ll learn
See how food safety hazards, Critical Control Points, monitoring and corrective action fit into everyday kitchen routines.
- ✓ Understand the seven principles of HACCP.
- ✓ Identify biological, chemical, physical and allergen hazards.
- ✓ Learn the difference between routine control points and Critical Control Points.
- ✓ Understand critical limits, monitoring and corrective action.
- ✓ Match your HACCP system to your menu, equipment and processes.
- ✓ Keep useful food safety records without unnecessary paperwork.
Practical controls your team can use
A useful HACCP system helps staff understand what could go wrong, how to prevent it and what to do when a check shows a problem. It should reflect what actually happens in your kitchen.
This training connects those principles with food preparation, cooking, cooling and storage, helping you make sense of the checks your team completes each day.
Useful records, fewer paper folders
Food safety records help you show which checks were completed, what went wrong and what action you took. Keeping them organised makes information easier to find during an Environmental Health inspection or a review of your working practices.
Digital records can help reduce paper checklists and folders taking up space, while keeping daily checks easier to manage.
Make daily food safety checks easier
Food-Safety.app helps smaller food businesses organise everyday food safety records digitally. If you don’t need a complex cloud system, explore a simpler way to manage your checks.
Explore Food-Safety.app