Learning Outcomes

In this free course, you will learn how to:

• Describe the core purpose and function of the food processing industry
• Explain the fundamental goals of a HACCP food safety system
• Explain between food hazards and everyday safety risks
• Define key technical terms used in food safety and HACCP
• Identify essential hygiene requirements for food safety programmes
• Outline the steps to build a qualified food safety team
• Illustrate the full production process using a clear flow diagram
• Assess the accuracy of production workflows on the factory floor
• Apply the seven principles to create a robust food safety plan
• State the actions needed when a critical safety limit is exceeded
• Summarise methods for maintaining accurate food safety records
• Evaluate system performance to suggest ongoing safety improvements