HACCP Foundations — Free Practical Starter Lesson
A free introductory learning resource from Phronesis Academy. This is an unaccredited self-study lesson, not a paid enrolment, audit qualification, or food safety certification.
Learning objectives
- Distinguish a food-safety hazard from risk
- Identify biological, chemical and physical hazards
- List prerequisite programmes (PRPs)
- Draft a product process flow
- Describe when hazard analysis leads to a control decision
1. Hazard versus risk
A hazard is a biological, chemical or physical agent in food with the potential to cause adverse health effects. Risk is a function of the likelihood of an adverse health effect and its severity. A hazard’s presence alone does not establish the degree of risk.
2. Build the process flow
Example for a chilled ready-to-eat salad: receipt of vegetables → inspection → chilled storage → washing → cutting → assembly → packing → chilled holding → dispatch. This is only an illustrative flow: verify every real processing step on site.
3. Identify candidate hazards
- Biological: pathogens introduced by raw vegetables, equipment or handlers
- Chemical: cleaning-agent residues, allergen cross-contact, or pesticide residues where relevant
- Physical: pieces of packaging, glass, metal or other foreign material
4. Prerequisite programmes
Good hygiene practices, supplier approval, cleaning and sanitation, pest management, maintenance, employee hygiene, temperature control and traceability underpin a HACCP system. Do not automatically designate each hazard as a critical control point.
5. Practical worksheet
For one product of your choice, record: (a) product and intended consumer, (b) each process step, (c) one credible hazard per applicable step, (d) existing controls, (e) severity and likelihood rationale, (f) evidence still required. Seek technical review before using any worksheet as a production control plan.
6. Knowledge check
- Q1. Is a hazard the same as risk?
- Q2. Name one biological hazard applicable to a ready-to-eat food.
- Q3. Why must a process flow be verified on site?
- Q4. Give two examples of prerequisite programmes.
- Q5. Does listing a hazard automatically make the step a CCP?
- Q6. What additional evidence is needed before implementing a HACCP plan?
Self-check answers
A1. No; hazard is a source of potential harm, whereas risk considers likelihood and severity. A2. For example Salmonella, where scientifically applicable. A3. To confirm actual operations and omitted steps. A4. For example cleaning and personnel hygiene. A5. No; apply a justified control-measure and CCP decision process. A6. Product-specific hazard evaluation, validated control measures where necessary, trained personnel, monitoring and verification arrangements, and approval by the responsible food-safety team.
Continue learning
This sample is open access and does not track student progress or issue a certificate. For an organization-specific training enquiry, visit the Phronesis contact page. The full assessed HACCP course is in development.