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RSA provide Health and Safety consultancy and training throughout the UK. A friendly, quick, cost-effective service.

 

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Positive Activities for Young People Team Leader, Luton Borough Council

Food Safety Training and Courses UK

How to achieve top marks on your HACCP assignment, control points and monitoring

HACCP candidates can struggle to explain differences between a control measure for a hazard and monitoring procedures. Let’s see how an examiner might mark an assignment for cooking chicken. Assuming you can obtain a maximum mark 5 for identifying a control measure and 5 for the corresponding monitoring procedure:

ANSWER 1 - FOR THE SAFETY OF COOKED CHICKEN CONTROL MEASURE MONITORING PROCEDURE 75°C. Temperature probe Mark 1 Mark 1

ANSWER2 - FOR THE SAFETY OF COOKED CHICKEN CONTROL MEASURE MONITORING PROCEDURE 75°C for 30 seconds Checks core temperature with probe. Mark 2 Mark 2

ANSWER 3 - FOR THE SAFETY OF COOKED CHICKEN CONTROL MEASURE MONITORING PROCEDURE 75°C for 30 seconds or equivalent. Chef checks core temperature with probe. Mark 3 Mark 3

ANSWER 4 - FOR THE SAFETY OF COOKED CHICKEN CONTROL MEASURE MONITORING PROCEDURE Critical Limit 75°C for 30 seconds or equivalent. Target level – N/A For each batch the Chef checks core temperature with probe. Mark 4 Mark 4

ANSWER 5 - FOR THE SAFETY OF COOKED CHICKEN CONTROL MEASURE MONITORING PROCEDURE Critical Limit: Cooking temperature of 75°C for 30 seconds or equivalent Target level. An exit temperature of 80C will provide assurance that the chicken has received process throughout equivalent to the CL. For each batch, the Chef selects one chicken from the top rack, one from the middle and one from the bottom rack. Chef then checks the core temperature of leg muscles of each selected bird with a calibrated temperature probe. Mark 5 Mark 5

 

RSA can help!

RSA offers courses covering all aspects of Food Safety training as well as Health and Safety Training.

Help with food safety training and courses

If you cannot find the course you require contact us for more information.

Contact us 01933 626444

Why choose RSA

  • Experience - Many of our trainers have come from a food safety enforcement background. This gives us the advantage of knowing how to deliver the practical safety training that you need, without going over the top.
  • Choice - We deliver a huge range of health and safety training courses, nationally. You can choose from a range of off-the-shelf courses accredited by CIEH and RIPH covering all disciplines of health and safety.
  • Tailored - We can design completely bespoke safety training courses to match your company’s specific needs. We can even design safety videos/DVDs or interactive training courses for you.
  • Cost-effective – For in-house courses we simply charge you for the trainer (and any certificate costs external accrediting bodies may charge). This means you can train lots of staff without incurring large costs.
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RSA offers cost-effective, quick and friendly consultancy in Health and Safety, Food Safety, Hygiene and Staffing throughout the UK
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RSA is accredited to
the ISO 9001:2000 standard (QMS registration no. GB4727)
AddressRSA Environmental Health Ltd., Blotts Barn, Brooks Road,
Northamptonshire NN9 6NS
Telephone01933 626444