HACCP
What do you know about HACCP?
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Items in this lesson
What do you know about HACCP?
Slide 1 - Open question
What does HACCP stand for?
A
Hazard Analysis and Critical Control Point
B
Hazard and Critical Control Point
C
Health Analysis and Critical Control Point
D
Hazard And Critical Cooking Point
Slide 2 - Quiz
What is a HACCP plan?
A
A food hygiene rating scheme
B
A form that has to be filled in by all food handlers
C
System used in food hygiene auditing
D
Who cares?
Slide 3 - Quiz
How many principles are there in a HACCP system?
A
Four
B
Seven
C
Eight
D
Ten
Slide 4 - Quiz
As a business owner, you are NOT required to work according to the latest Hygiene Code or draw up your own food safety plan
True
False
Slide 5 - Poll
Why must food be thoroughly cooked to the correct time and temperature combination
A
It helps to improve the taste
B
It makes the food look more attractive
C
It is a requirement of the law
D
It helps to killl harmful microbes that can cause diseases
Slide 6 - Quiz
In a place of work, the best way to dry your hands after washing them is to
A
Use a cotton towel
B
Just shake excess water away
C
Use a air dryer
D
Use a paper towel
Slide 7 - Quiz
HACCP can be applied to industries other than food
True
False
Slide 8 - Poll
What is the first principle of HACCP?
A
Identify the critical control points
B
Monitor CCP
C
Conduct of Hazard Analysis
D
Establish Corrective Actions
Slide 9 - Quiz
HACCP can not only prevent cases of food poisoning, it can also
A
Increase a company's profit
B
Make food taste better
C
Help a company to comply with relevant food law regulations
D
Make food look more palatable
Slide 10 - Quiz
The purpose of a ... is to provide a clear, simple outline of the steps involved in a food process
A
Hazard analysis
B
Monitoring procedure
C
Verification exercise
D
Flow diagram
Slide 11 - Quiz
Slide 12 - Slide
Biological
Chemical
Physical
Microorganisms such as bacteria (Salmonella, E.Colli, Listeria and Campylobacter), Virus, Parasites and Molds.
Include pesticides, drug residues, allergens and cleaning agencies.
Include hard or sharp objects such as glass or metal, but also nails, hair and bandages
Slide 13 - Drag question
Why is HACCP important?
Slide 14 - Mind map
Slide 15 - Slide
Slide 16 - Slide
Slide 17 - Slide
Why is Personal Hygiene important?
Slide 18 - Mind map
Correct
False
Short clean nails
Long hair
No earrings
Shower weekly
When scar, clean and go!
Kitchen attire not necessary, just needs to be clean
Slide 19 - Drag question
When to wash my hands?
Slide 20 - Mind map
Slide 21 - Video
Slide 22 - Slide
Slide 23 - Slide
Blue
Red
Green
Yellow
Meat
Fruits
Fish
Potatoes
Slide 24 - Drag question
Dip Slide Test
