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Course presenter: Stephanie Phillips
Content designer: Tania Molleda
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.
Videos
Exercises
Downloadable materials
Lists for evaluating compliance
Learning outcomes
- Recognize key objectives for preliminary steps and HACCP principles.
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- Differentiate between verification and validation activities.
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- Recognize regulatory requirements for verification and validation.
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- Identify the components of prerequisite program (PRP) verification, critical control points (CCP) verification, HACCP system verification, and HACCP plan validation.
Benefits
- Learn at your own pace.
- 100 % Online.
- Downloadable materials and supplementary information resources.
- Lists of common deviations and errors in verifying and validating the HACCP.
Course Content
All our materials are designed to help you identify critical issues and build effective implementation strategies from the very first module. The following selection of content will give you an overview of the course methodology and its applicability in your professional environment, allowing you to complement and reinforce your learning throughout the modules.
Click on the document names to download them for free.
Appendix 8 | PPR Verification Record Foreign Matter Control
Appendix 30 | Example of a re-analysis record for the food safety plan due to a new product
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