Level 2 Food Safety in Catering Introduction to Food Safety | Page 3

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Aim for this session:
To learn about the terminology used in food safety

Objectives:
Define the terms, food safety, food poisoning, food borne illness, contamination, hazard and HACCP State the consequences of poor food hygiene and the benefits of good standards Describe the legal requirements for the use of a documented food safety management system based on HACCP standards Understand the relationship between hazard and risk Describe the symptoms of food poisoning and give examples of those most at risk