HACCP is a food safety system that identifies potential hazards and critical control points during food production in order to eliminate or reduce risks. It examines the entire production process to determine where risks could make food dangerous and establishes control measures. Some key aspects of HACCP include identifying hazards, setting critical control points, establishing procedures to monitor and control risks, and maintaining documentation. HACCP helps ensure food safety by taking a preventative approach to quality assurance throughout the production cycle.

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2. Understand the term HACCP and identify ways that this can be applied Begin to understand different types of production

5. HACCP looks at the entire process to eliminate and reduce risks at crucial/critical moments where the food could become dangerous.

6. Watch the video and consider the questions: What are the 3 types of hazard? What is a hygiene policy? What is meant by cross contamination? What are the 7 processes of HACCP? How is each stage carried out? What is the importance of HACCP in the food industry?