HACCP Hazard Analysis & Critical Control Point Certification Course
HACCP Course Description
The Hazard Analysis and Critical Control Point (HACCP) system is a logical, scientific approach to control food safety hazards in food production. HACCP is a preventive system assuring the safe production of food products. The HACCP system can be applied to food manufacturing, shipping, distribution, food service, catering, hotel industry including home preparation as well. The ideal application of HACCP system would include all processes from farm to fork
HACCP system covers a sequence of 5 preliminary steps & 7 principles.The highlights of these initial steps and main principles are as follows.
- Assemble HACCP team
- Describe the product
- Define Intended Use
- Construct a process flow diagram
- Onsite verification of process flow diagram
- (Principle #1) List all potential hazards associated with each step, conduct a hazard analysis, consider any measures to control identified hazards
- (Principle #2) Determine Critical Control Points (CCPs)
- (Principle #3) Establish Critical limits for each CCP
- (Principle #4) Establish a monitoring system for each CCP
- (Principle #5) Establish Corrective Actions
- (Principle #6) Establish Verification Procedures
- (Principle#7) Establish Documentation & Record Keeping
Hazard Analysis Critical Control Point (HACCP) is a tool and it is not designed to stand alone program
To be effective, other tools must also include, adherence to good manufacturing practices, pre-requisites, standard operating procedures or personal hygiene programs
In addition to this, discussed a HACCP sample case study along with common mistakes to avoid in making a HACCP system, practice quiz, sample internal audit check lists & downloadable important HACCP forms
Note: Codex HACCP guidelines has not been given due to copy right issues.
Who the HACCP Course is for:
- Food handlers including food production staff & supervisors
- Food production, logistics, distribution, trading, service sectors
- Food & beverage owners, managers, food safety team members
- Food safety and quality professionals, food science graduates
- Professionals who need HACCP certification for working in food industry
- Enthusiasts who want to make career in food sector
- Anyone interested in HACCP System & wants sound knowledge about it
What you’ll learn on the HACCP Course
- Become HACCP Expert to implement the system in any particular industry
- Helpful in reducing food safety complaints in the food industry
- How Hazard Analysis & Critical Control Point (HACCP) apply to food companies
- How to identify hazards and Critical Control Points with critical limits?
- Documentation to prepare and implement the HACCP system
- Practice exercises to make a HACCP plan along with quiz & answers
- Serve as a foundation of ISO 22000 Food Safety Management System
- Be ready to take HACCP and ISO 22000 certification
HACCP Course Program
3 sections • 12 lectures • 53m total length
- HACCP Introduction
How the concept of HACCP was developed along with the different updating dates. Benefits of HACCP has also been described along with the type of organization in which HACCP can be used
- Key Terminologies
Key terms and definitions are discussed here to develop the concept of food safety so that the remaining lectures could easily be understand
- Prerequisite Programs
What are the things covered in that and how we can initiate them
- HACCP Initial Steps
· To assemble a HACCP Team
· Describe the product
· Define intended use
· Construct a process flow diagram
· Verity the process flow diagram & discuss how these steps could be initiated to develop a better HACCP system
- Quiz №1 – 5 questions
- Principle #1 Hazard Analysis
In this video hazard analysis (Principle #1) has been discussed in detail
- Risk Assessment Model
In this lecture we discussed that how we can perform the risk assessment model in hazard analysis so that we can easily evaluate the significance or risk
- Principle # 2,3, 4 & 5
In this lecture we discussed Principle #2 Identification of CCPs, Principle #3 determination of critical limits, Principle #4 Monitoring of CCPs & Principle #5 Establishing Corrective Actions
- Principle #6 & 7
In this lecture we discussed Principle #6 Verification including the detail differences between validation, verification & monitoring along with Principle #7 Record keeping in which we identify the most important documents need to keep and updated
- Quiz №2 – 5 questions
- HACCP Sample Case Study
In this lecture we have done a sample case study that how HACCP Plan can be implemented in an organization
- Common HACCP Mistakes
In this lecture we discussed about the common mistakes in making HACCP System which needs to be avoided
- HACCP Reassessment and Review Meeting
In this lecture it is discussed that when HACCP Reassessment meeting needs to do and what are the contents of HACCP Review meeting
- Bonus Lecture
In this bonus lecture, corona virus, its symptoms & control measures in food industry has been discussed
- Quiz №2 – 5 questions
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