Level 4 HACCP
Course Modules
Introduction to Food Safety
The Managers Role in Food Safety
Food Safety Hazards and contamination
Microbiological Hazards
Prerequisites
Food Safety Controls
Level 4 HACCP
HACCP - The 7 Principles
5. Principle of HACCP - Establish a Corrective Action Plan
Corrective action should be taken by nominated persons whenever monitoring reveals that critical limits are not being achieved at critical control points.
How is this stage achieved?
Corrective actions are a set of planned actions that should be carried out by nominated persons.
Corrective actions to be taken when loss of control at a CCP has been identified. This will be the case when monitoring has identified that a critical limit has not been achieved and will require the following response:
-
Restore control to the system
-
Identify and place under control any affected product
-
Investigate the cause of the loss of control
Food Safety Management
HACCP
Practice Exam Questions
HACCP - The 7 Principles
6. Principle of HACCP - Validation and Verification
Verification is the principle which confirms that the HACCP plan if followed will produce safe food for the final consumer.
How is this stage achieved?
The process of verification has three key components:
Validation – "Will the HACCP plan ensure that safe food will be produced?”
Verification – “Is the HACCP plan working, is it producing safe food?”
Review - “Is the HACCP plan up to date?”
HACCP - The 7 Principles
7. Principle of HACCP - Establish documentation & record keeping
Efficient and accurate record-keeping is essential to the application of a HACCP system.
How is this stage achieved?
In the unfortunate event of a food safety incident that is connected to your products you may have to show that you have taken all reasonable precautions to produce food safely. Demonstrating that the principles of HACCP have been correctly applied as required by law and that documentation and records are kept, may provide evidence of due diligence in the event of legal action.