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.
16 hours (45 days limit to complete training).
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..
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.
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Upon successful completion, you will be issued with a certificate posting the HACCP Alliance gold seal, indicating international recognition and accredited competence.
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|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 | Advanced HACCP||00:02:00|
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