Frequently Asked Questions

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Food Safety and HACCP

Course and System Highlights

  • FSMS course features and editions
  • Why do I need an FSMS and how does it help me?
  • How do I use it and how do I study?
  • Key subjects covered in the FSMS course

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    This course is more comprehensive than any course or system we are aware of and covers the following topics associated with best practice in food safety, FSMS and HACCP.

    • 1. Background & Definitions
    • 2. Legal Requirements (view demo)
    • 3.1. Benefits of a Food Safety System
    • 3.2. The 7 Principles of HACCP
    • 3.3. Hazards
    • 3.4. Intrinsic Factors
    • 3.5. Pre-requisites
    • 4.1. Process Flow
    • 4.2. Groupings for Process Flow
    • 4.3. Identifying Hazards
    • 4.4. Assessing the Risk and Severity
    • 4.5. Control Measures
    • 4.6. Controlling Hazards
    • 4.7. Decision Trees
    • 4.8. Control Points & Critical Control Points
    • 4.9. Critical Limits
    • 4.10. Monitoring Critical Limits
    • 4.11. Corrective Action
    • 4.12. Verification
    • 4.13. The HACCP Plan
    • 5.1. Suppliers (view demo)
    • 5.2. Chilling
    • 5.3. Cooking & Reheating
    • 5.4. Cleaning
    • 5.5. Control Management
    • 5.6. Control Management Part 2
    • 5.7. EHO Visits
    • 5.8. Cross Contamination
    • 6.1. HR Records
    • 6.2. Staff Training
    • 6.3. Customer Service
    • 7.1. Assessment Overview
    • 7.2. Assessment Task

     
  • Which edition do I need - Essentials or Pro?

Experts and Accreditation

Details of Chapters and Downloads