Hazards and Risk Management

Purpose:

To prevent physical and chemical hazards in food handling, ensuring safe and hygienic food preparation, storage, and service.

This course covers Standard Operating Procedures (SOP) 11, 12, 14 and 15.

Objectives:

• Implement procedures for chemicals, glass, metal, stone, hair, wood, and other physical hazards to ensure food remains free from foreign objects that could cause harm.
• Ensure thermometers and other measuring tools are accurate by validating and calibrating equipment regularly.
• Implement a preventive maintenance program to ensure all equipment functions properly, reducing the risk of equipment failure that could compromise food safety.