What you’ll learn

Follow the seven principles from identifying food safety hazards through to checking your system works and keeping useful records.

• ✓ Identify hazards in your ingredients and processes.
• ✓ Understand the purpose of Critical Control Points.
• ✓ Learn how critical limits and monitoring work together.
• ✓ Understand corrective action when a check shows a problem.
• ✓ Learn why verification checks matter.
• ✓ Keep documentation and records relevant to your business.

Connect HACCP with everyday kitchen checks

HACCP principles are easier to understand when you connect them with the work your team already does. This video links food safety controls with preparation, cooking, cooling, storage and the records used to monitor them.

Use the training to review your own routines. Do staff understand what they’re checking, which limits apply and what action to take when something goes wrong?

Monitoring, corrective action and verification

The video explains how monitoring, corrective action and verification each contribute to your HACCP system. Understanding their different purposes helps your team connect individual checks with the wider food safety process.

It’s a useful starting point for a staff briefing or refresher session, followed by a discussion about your business’s own procedures and responsibilities.

Keep useful records without filling more folders

Food safety records should help you understand what happened during daily operations. Organised records make it easier to find completed checks, review problems and follow up actions.

If paper sheets and manual folders are taking up time and space, digital record keeping could make your daily routine easier to manage.