Introduction
1.1 HACCP and its Principles
1.2 Recognizing the Four Hazard Groups
1.3 Critical Control Points and Critical Limits
1.4 Good Hygiene Practice
Knowledge Check
2.1 Receiving and Storage
2.2 Preparation, Cooking, and Reheating
2.3 Hot Holding, Cooling, and Service Time
Knowledge Check
3.1 Transfer Routes and Separation
3.2 Cleaning, Disinfection, and Shared Equipment
3.3 Allergen Information, Changed Ingredients, and PPDS
3.4 Practice - Check An Allergy Meal
Knowledge Check
4.1 Monitoring Checks and Accurate Records
4.2 Deviations, Corrective Action, and Escalation
4.3 Plan Reviews and Inspections
4.4 Prioritising Several Problems in One Service
4.5 Practice - Complete a Hot-Holding Record
Knowledge Check
Final Assessment
Conclusion and Next Steps
References
