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This training video highlights many bad practices and hazards that are all too commonly found in food premises. Some are obvious and some are more difficult to spot, but they all increase the risk of food poisoning. Special emphasis has been placed in hazards of cross-contamination and temperature abuse.
Spot the hazard is based on the generic stages of HACCP and includes the following sections:
Food Deliveries
Storage
Preparation
Cooking and cooling
Service
Personal hygiene prerequisite to HACCP
After each section, the video may be paused to enable viewers to write down the hazards they have identified. The section on personal hygiene can, if appropriate be omitted or used as a stand-alone section to enhance a lecture on personal hygiene. The video can be replayed with all the hazards highlighted (10 minutes). Hazards identification sheets accompany the video.
Running Time: 2 X 14 Minute Sessions
Recommended: Ideal for high-risk food handlers, supervisors & managers
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