Trainer’s Guidelines


The aim of the exercise is to test the trainees’ awareness of hazard analysis in the kitchen.

Items Required

You will need:


Ask trainees to carry out a hazard analysis for preparing and cooking a roast chicken (as example).



TASK — You are preparing and cooking a roast chicken

  1. What are the main risks or hazards to be considered?

    Model Answers

    • Presence of harmful bacteria in the raw state.

    • Failure to get rid of the bacteria in cooking.

    • People suffer from food poisoning from eating badly cooked meat.

Want to read more?

This content requires a Croner-i subscription.

No Subscription?


Contact us to discuss your requirements.

Book a demo
Call an Expert:

0800 231 5199

Talk to us on

live chat