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Tourism and Hospitality

Home > Tourism and Hospitality > Hospitality operations (240 hours) > Strand A Commercial cookery > Cookery units > Implement food safety procedures > Implement food safety procedures

Conduct a Hazard Analysis

The first HACCP principle involves three smaller steps:

1. Construct a flow chart
2. Determine the hazards that are related to each step in the flow chart
3. Decide on control measures for each step.

Step 1

Take the example of cooking a whole roast chicken. The steps in this process could be:

Steps 2 & 3

These steps involve applying the information that you covered regarding the potential hazards of food and the control measures at each point on a food service flow chart (the Food Safety Highway).

Select a food item and complete the flow chart with the hazards and control measures for each step.

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