Lesson 09 Hazard Analysis and Critical Control Points (HACCP) (PowerPoint)
This is an instructional presentation on Hazard Analysis and Critical Control Points (HACCP), a food safety process control system. It teaches students to identify physical, chemical, and biological hazards in food production and introduces the seven principles of HACCP, concluding with a group activity where students create their own HACCP plan.
At a glance
- Learning objectives
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- Identify product and ingredient hazard analysis
- Identify physical hazards in food
- Identify chemical hazards in food
- Identify biological hazards
- Introduce the seven principles of HACCP