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Food Safety for Managers

Prologue
Benefits and Costs of Food Safety
Preview
Introduction
Introduction
Course Workbook
Prerequisites
Pests
Structure and Equipment
Cleaning and Disinfection
Prerequisite Quiz
Flow Diagrams
Flow Diagrams
Hazard Analysis and Critical Control Points: an Introduction
Introduction
A Quick Recap on the Introduction to HACCP
Principle 1. Identify Hazards and Controls
Physical, Allergenic and Chemical Contamination
Microbiological Contamination
Microbiological Multiplication
Microbiological Survival
Identify Hazards and Controls
Identify Critical Control Points
Identify Critical Control Points
Identify Critical Control Points Quiz
Establish Critical Limits
Establish Critical Limits
Establish Critical Limits and Revision Quiz
Implement Monitoring of CCP’s
Implement Monitoring of CCP's
Monitoring of CCP's Quiz
Establish Corrective Actions
Establish Corrective Actions
Establish Corrective Actions
Documentation
Documentation
Documentation Quiz
Verification
Introduction
Food Poisoning
Internal Audits
Verification Quiz
The Supervisors Role in Food Safety.
The Supervisors Role in Food Safety
The Supervisor Role Quiz
Food Safety Law
Food Safety Law
Food Safety Law Quiz.
Course Summary and Revision
Course Summary and Revison

Establish Critical Limits

Food Safety for Managers
By: Nick Dore
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In this section, you will learn the difference between critical limits and targets. These can then be added to our HACCP table.

We'll cover the following topics in this section:
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