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TRAINING PRESENTER

STEPHANIE PHILLIPS

TRAINING CREATOR

TANIA MOLLEDA  


 

 

LEARNING OBJECTIVES

Understand the conditions, components, and steps that will allow you to correctly verify, validate, and evaluate a HACCP plan and HACCP system effectiveness and efficiency in the food industry: 

Recognize key objectives for preliminary steps and HACCP principles.

Differentiate between verification and validation activities.

Identify the components of prerequisite program (PRP) verification, critical control points (CCP) verification, HACCP system verification, and HACCP plan validation.

Recognize regulatory requirements for verification and validation.

 

 

TRAINING DURATION

16 hours  (45 days limit to complete training).

 

 

ENGLISH   

100% online    

 

 

ATTENDEE PROFILE

Aimed at personnel interested in or responsible for implementing HACCP system, prerequisite programs, or food safety management systems in the food industry (staff, supervisors, food safety team members and leaders):

          • People interested in delving into HACCP validation and verification concepts and activities.
          • HACCP team members.
          • Sanitation and SSOP personnel.
          • Personnel related to project management, food research, development, and marketing.
          • Personnel related to food safety.
          • Engineers, food and biotechnology professionals.
          • Graduate students or technicians in food production or related careers.
          • FSMS auditors and consultants.

 

Baseline competency or knowledge required: 

          • Knowledge in food safety.
          • Experience in implementing HACCP methodology.
          • Introductory HACCP traing course (desirable).

 

*Previous experience is required to GUARANTEE this course meets your training expectations..

 

 

LEARNING RESOURCES

    3 h  video.

     10  Exercises and activities.

     3  Compliance checklists of HACCP verification and validation.

      3  Lists of recommended actions for an effective HACCP verification and validation.

      3  Lists of common deviations to be addressed when verifying and validating HACCP. 

     44  Downloadable materials and supplemental information resources.

 

 

FREE CONTENTS 

Access to “COURSE CURRICULUM” down below this page and experience the highest quality digital learning enviroment we offer on management systems training courses.

 

 

TRAINING ACCREDITATION 

Upon successful completion, you will be issued with a certificate posting the HACCP Alliance gold seal, indicating international recognition and accredited competence.

 

 

TRAINING SIGN UP

1. Click on “TAKE THIS COURSE”, enter user name, password, required information and complete sign up.

2. Select payment, billing method and placer order.

3. Once payment is confirmed, click on “COURSE” from your user menu and “START COURSE”.

 

Now you are ready to begin your online learning experience. Welcome!

 

 

 

 

 

Course Curriculum

1 | HACCP methodology overview
Intro | Training description, usability and materials. 00:12:00
1 | Introduction FREE 00:01:00
1.1 | Prerequisite programs, preliminary steps, and HACCP principles overview FREE 00:55:00
1.2 | Validation, monitoring and verification FREE 00:35:00
Unit 1 | Supporting info 00:10:00
Unit 1 | Assessment 00:06:00
2 | Prerequisite program verification
2 | Introduction 00:01:00
2.1 | Prerequisite program overview 00:35:00
2.2 | Importance of PRP verification and validation 00:20:00
2.3 | PRP verification and validation activities 01:00:00
Unit 2 | Supporting Info 00:35:00
Unit 2 | Assessment 00:22:00
3 | Critical control points verification and validation
3 | Introduction 00:02:00
3.1 | Importance of CCP verification and validation 00:30:00
3.2 | CCP verification activities 00:30:00
3.3 | CCP validation activities 02:10:00
Unit 3 | Supporting Info 00:35:00
Unit 3 | Assessment 00:16:00
4 | HACCP system verification
4 | Introduction 00:01:00
4.1 | HACCP system verification activities 01:20:00
4.2 | HACCP system verification monitoring 00:35:00
Unit 4 | Supporting Info 00:35:00
Unit 4 | Assessment 00:05:00
5 | HACCP plan validation
5 | Introduction 00:01:00
5.1 | HACCP plan validation activities 00:25:00
5.2 | HACCP plan validation monitoring 00:45:00
Unit 5 | Supporting info 00:35:00
Unit 5 | Assessment 00:06:00
6 | HACCP regulatory requirements
6 | Introduction 00:02:00
6.1 | Regulatory requirements related to verification and validation 01:30:00
Unit 6 | Supporting Info 00:35:00
Unit 6 | Assessment 00:10:00
Training conclusions
Training conclusions | Advanced HACCP 00:02:00

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