The Level 3 Award in Haccp for manfacturing

Food Safety Definitions

davesummers / February 15, 2022

Food safety management system The policies, procedures, practices, controls and documentation that ensure the food sold by a business is […]

davesummers / January 19, 2021

Microbiological hazards (Foodborne pathogens) Bacteria The main cause of food poisoning. Viruses

davesummers / January 14, 2021

HACCP Hazards A hazard is a biological, chemical or physical agent in, or condition of, food with the potential to

davesummers / January 11, 2021

origins of HACCP Commissioned by NASA (National Aeronautics Space Administration US) in 1959 to ensure safe food was provided for

davesummers / January 9, 2021

Food safety management What is safe food? Food which is free from contaminants and will not cause harm, injury or