Module 4: Food Safety Introduction
HACCP and 5S are food safety models that can guide your operations towards better food safety practices.
HACCP: Hazard Analysis Critical Control Point
A proactive, science-based systematic approach to food safety that prioritises prevention.
Being HACCP-certified lends prestige to your establishment and gives it a chance to compete globally.
What are the 7 HACCP Principles?
- Identification of hazards in a system
- Determination of a critical control point
- Establishment of critical limits
- Development of a monitoring plan
- Establishment of corrective action procedures
- Establishment of an effective record-keeping system
- Determination of procedures for verification of the system
The 5S Excellence Awards
It is designed to systematically achieve organisational cleanliness and standardisation.
- Sort – Having a centralised storage concept where ingredients and materials are drawn, creating a more efficient, streamlined process.
- Systemise – Having a designated area for quick retrieval of culinary equipment and tools.
- Shine – Each workplace is assigned a person for cleaning, sorting and checking.
- Standardise – Uniformity of work values using visual transparency to increase productivity.
- Self-discipline – Good habits, practices, values and self-discipline are integral to individuals and teams working in a kitchen.
Congratulations, you’ve completed the HACCP and 5S Models topic!
Continue on to the next topic, pick a related topic from the Food Safety module, or go back to the Chefmanship Academy modules page.