Developing a HACCP Plan

Sold By : By Addy Spicer

$11.00 GST inclusive

Units Sold: 15


Digital or Physical

Formats Included



A great reference when trying to develop a HACCP Plan.

Includes a summary of HACCP Principles, with supplementary references to physical, chemical, and biological hazards.

This pack includes:

  • 4 x A3 Posters
    • Steps/Principles of Developing a HACCP Plan
    • List of Physical Hazards
    • List of Chemical Hazards
    • List of Biological Hazards

Ideal for students who might feel unsure where to start when identifying hazards.

Resource Type: Digital Resource, Posters

Digital File Type: PowerPoint, PDF (Acrobat) Document File

Downloadable File Size: 3.4 MB


Copyright information:

Purchasing this product grants permission for use by one teacher in his or her own classroom. If you intend to share with others, please purchase an additional pack.

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Relevant to:

Stage 6 Food Technology Syllabus:

Production & Processing of Food
– quality management considerations in industrial practices to achieve safe foods for public consumption, e.g. hazard analysis and critical control point (HACCP); work health and safety and hygiene


  1. (0)

    Robyn Kelly (Verified user)

    Looking at using with yr 12 Hospitality in 2021

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    SaraMae Belle-Page (Verified user)

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    SaraMae Belle-Page (Verified user)

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    Elise Ward (Verified user)

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