HACCP Foundation Course (ACCREDITED)
HACCP Course Description
Accredited HACCP Course: This HACCP course is accredited, and the trainer is a certified instructor with the International HACCP Alliance.
The Hazard Analysis and Critical Control Point System (HACCP) is a minimal food safety requirement that is foundational to CODEX and food safety management systems such as ISO 22000:2018 and FSSC 22000 v5.1.
This comprehensive course teaches you how to implement HACCP in 12 steps, including five initial steps and the seven principles of HACCP shown below. In addition, you will better understand how HACCP integrates with a company’s quality management system to prevent foodborne illnesses, how to meet regulatory requirements and the legal responsibilities of stakeholders.
Five initial steps
- Assemble the HACCP team
- Describe the product
- Identify its intended use
- Construct a flow diagram
- Perform On-site verification of the flow diagram
HACCP principles
- Principle 1: Identify hazards
- Principle 2: Determine the Critical Control Points (CCPs)
- Principle 3: Establish critical limits for each CCP
- Principle 4: Establish monitoring of critical limits
- Principle 5: Establish corrective actions
- Principle 6: Establish verification procedures
- Principle 7: Establish documentation and record-keeping procedures
Learning Objectives
At the end of this course, you should be able to:
- Recognize and explain the relationship between HACCP and food safety.
- Describe the history of HACCP
- Discuss the benefits of implementing HACCP
- Review Prerequisite Programs
- Identify and control hazards
- Discuss the five preliminary steps and the seven principles of HACCP
- Understand how to implement and maintain a HACCP program
- Prepare for certification
- Recognize regulatory issues affecting HACCP implementation
Who the HACCP Course is for:
- Food manufacturers & retailers
- Restaurant/food & beverage managers
- Food handlers/servers/baristas
- Students in food science, food safety, food microbiology, and the culinary arts
- Anyone wanting a better understanding of foundational food safety practices
What you’ll learn on the HACCP Course
- Explain the relationship between HACCP and food safety.
- Describe the history of HACCP
- Explain why HACCP is foundational
- Discuss the benefits of implementing HACCP
- Define the terms relevant to HACCP
- Explain the twelve steps including the seven principles of HACCP
- Understand how to implement and maintain a HACCP program
- Recognise regulatory issues affecting HACCP implementatio
HACCP Course Program
9 sections • 16 lectures • 1h 3m total length
Objectives
At the end of the course, you should be able to:
- Recognise and explain the relationship between HACCP and food safety.
- Describe the history of HACCP
- Discuss the benefits of implementing HACCP
- Review Prerequisite
- Programs
Identify and control hazards - Discuss the five preliminary steps and the seven principles of HACCP
- Understand how to implement and maintain a HACCP program
- Recognise regulatory issues affecting HACCP implementation
Outline – The course has nine sections
- Section 1. Introduction and Important Definitions
- Section 2. HACCP and Food Safety: History and benefits of HACCP
- Section 3. The three types of hazards
- Section 4. HACCP in relation to Quality Management Systems
- Section 5. Legal responsibilities
- Section 6. Developing the HACCP plan
- Section 7. Implementing and maintaining the HACCP plan
- Section 8. Recognising regulatory issues impacting HACCP
- Section 9. Wrapping it all up: summary, final quiz, and case study or assignment.
Important Definitions
At the end of this lecture, you should be able to define the following terms
- Food safety Management System
- HACCP
- HACCP system
- Critical Control Point
- Critical Limit
- Deviation
- Corrective action
- Preventive measures
- Monitor
- Validation
- Verification
Quiz №1 – 3 questions
What is HACCP?
At the end of this lecture, you will be able to explain what HACCP is and how it enhances food safety.
History of HACCP
You will gain and overview of the History of HACCP
Quiz №2 – 3 questions
Benefits of HACCP
You will gain an understanding of the benefits of implementing HACCP
How does HACCP benefit food safety?
In this lecture you will learn about the impact of foodborne illnesses and how HACCP prevents these.
Benefits of HACCP
Quiz №3 – 4 questions
Hazards
Learn the various hazards that can harm consumers.
Quiz №4 – 3 questions
HACCP and Quality and Safety Programs
Understand how HACCP integrates with Quality Management Programs and other Food Safety Management Systems.a
Quiz №5 – 3 questions
Legal responsibilities of stakeholders
At the end of this lecture, you will be able to explain the legal responsibilities of business owners, food handlers, and regulatory bodies.
Quiz №6 – 3 questions
Developing the HACCP plan
Quiz №7 – 3 questions
Guidelines for applying HACCP
Quiz №8 – 3 questions
The seven principles of HACCP
Quiz №9 – 3 questions
Implementing HACCP
Quiz №10 – 3 questions
Maintaining HACCP
Quiz №11 – 3 questions
Regulatory issues impacting HACCP
Quiz №12 – 3 questions
Summary and extra resources
Quiz №13 – 10 questions
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