2. Hazard Management and Risk Reduction

This session builds on contamination prevention, providing in-depth knowledge of managing biological, chemical, and physical hazards. You will learn how to control these hazards through proper food handling techniques, temperature control, and dedicated allergen-free zones. The session also emphasises continuous risk assessments and maintaining high food safety standards across all food preparation stages.

Learning Objectives:

• Identify and control biological, chemical, and physical hazards.

• Implement strategies for allergen management and cross-contamination prevention.

• Conduct regular risk assessments to ensure food safety compliance.