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Hazard Analysis and Critical Control Points

 

 

COURSE PRESENTER

STEPHANIE PHILLIPS

AUTHOR

TANIA MOLLEDA  

 

 

AUTHOR

SILVIA SALDAÑA  


 

 

LEARNING OBJECTIVES

Understand necessary principles, components and conditions that will allow you to define, develop and implement an effective HACCP system and food safety prerequisite programs in the food industry:

Understand each of the five preliminary steps of HACCP and the seven principles for developing a HACCP system.

Recognize the good manufcturing practices and roles.

Identify significant food safety hazards to establish critical control points and define critical limits and control measures.

Establish procedures for the HACCP system implementation, verification, record keeping, maintenence and operation measurement. 

Recognize regulatory requirements impacting the HACCP system implementation.

 

 

DURATION

16 hours *

45 days **

 

* Time projected to study contents, multimedia resources, supplemental information, activities, and accomplish the competency assessments.

** Time limit to finish training.

 

 

LANGUAGE OFFERED

English         

Available also in Spanish

 

 

ATTENDEE PROFILE

Aimed at personnel related to all food and beverage sectors:

          • Food safety and quality management systems compliance professionals.
          • Production professionals.
          • Product development professionals.
          • Engineers & maintenance professionals.
          • Internal auditors.

 

Baseline competency or knowledge required: None.

 

 

LEARNING METHODS

     10 h video.

       20 Exercises and activities.

     8 Compliance checklists of HACCP system performance.

       8 Lists of recommended actions for an effective implementation of HACCP system.

       8 Lists of common deviations and failures to be attended when implementing a HACCP system.

      34 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.

 

 

ACCREDITATION 

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

 

 

COURSE 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 | Introduction to HACCP
Intro | Training description, usability and materials 00:22:00
1 | Introduction FREE 00:03:00
1.1 | Scope, objectives and benefits 00:15:00
1.2 | HACCP and food safety FREE 00:07:00
1.3 | Foodborne diseases FREE 00:30:00
1.4 | Terms and definitions 00:20:00
Unit 1 | Supporting info 00:20:00
Unit 1 | Assessment 00:10:00
2 | HACCP context and planning
2.1 | Leadership and responsibilities 00:15:00
2.2 | Guidelines for the implementation HACCP plan 00:10:00
2.3 | Key success factors 00:10:00
Unit 2 | Supporting info 00:20:00
Unit 2 | Assessment 00:06:00
3 | Prerequisite programs
3.1 | Good manufacturing practices (GMP) and prerequisite programs (PRP) 01:40:00
3.2 | Standardized operating procedures (SOP) 00:20:00
3.3 | Standardized sanitation operating procedures – SSOP – 00:20:00
Unit 3 | Supporting info 00:40:00
Unit 3 | Assessment 00:08:00
4 | Preliminary steps of HACCP
4 | Introduction 00:02:00
4.1 | Assembling the HACCP team 00:18:00
4.2 | Product description 00:10:00
4.3 | Intended use 00:15:00
4.4 | Flow chart 00:15:00
4.5 | Verification of the flow chart 00:15:00
Unit 4 | Supporting info 00:30:00
Unit 4 | Assessment 00:08:00
5 | Hazard identification
5 | Introduction 00:03:00
5.1 | Biological hazards 00:30:00
5.2 | Chemical and radiological hazards 00:15:00
5.3 | Physical hazards 00:15:00
Unit 5 | Supporting info 00:35:00
Unit 5 | Assessment 00:10:00
6 | HACCP principles
6 | Introduction 00:02:00
Principle 1 | Hazard analysis and significant hazards 00:35:00
Principle 2 | Identification of critical control points (CCP) 00:30:00
Principle 3 | Critical limits and justification 00:20:00
Principle 4 | Monitoring system 00:25:00
Principle 5 | Corrective actions 00:15:00
Principle 6 | Verification procedures 00:35:00
Principle 7 | Documentation and records 00:20:00
Unit 6 | Supporting info 00:40:00
Unit 6 | Assessment 00:45:00
7 | Implementation of the HACCP plan and training
7.1 | Implementation of the plan 00:20:00
7.2 | Training 00:15:00
Unit 7 | Supporting info 00:20:00
Unit 7 | Assessment 00:14:00
8 | Effectiveness and improvement
8.1 | Revalidation of the plan 00:20:00
8.2 | HACCP changes and updates 00:15:00
8.3 | HACCP system audit guidelines 00:20:00
Unit 8 | Supporting info 00:20:00
Unit 8 | Assessment 00:08:00
9 | Applicable regulations
9 | Introduction 00:02:00
9.1 | International regulations 00:20:00
9.2 | United States regulations 00:20:00
9.3 | European Union regulations 00:20:00
9.4 | Mexican regulations 00:15:00
9.5 | HACCP versus HARPC 00:20:00
Unit 9 | Supporting info 00:25:00
Unit 9 | Assessment 00:06:00
Training conclusions
Training conclusions | Introductory HACCP 00:06:00

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