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Hazard Analysis and Critical Control Points

 

 

 

INSTRUCTOR

TANIA MOLLEDA  

 

 

INSTRUCTOR

SILVIA SALDAÑA  


 

 

LEARNING OBJECTIVES

Understand necessary principles, elements and conditions that will allow you to define, develop and implement an effective HACCP system and food safety prerequisite programs into 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 for the study of all the contents, multimedia resources, complementary information, exercises, activities and the approval of competency assessments.

** Time limit to finish course.

 

 

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 tips for effective HACCP system implementation into the food industry.

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

      41 Links, resources and supplementary information.

 


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  gold seal from HACCP Alliance, indicating internationally 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!

 

 

 

   Download course information

 

 

 

Course Curriculum

1 | Introduction to HACCP
Intro | Course description, usability and materials 00:22:00
1 | Introduction FREE 00:03:00
1.1 | Scope, objectives and benefits 00:00:00
1.2 | HACCP and food safety 00:00:00
1.3 | Foodborne diseases 00:00:00
1.4 | Terms and definitions 00:00:00
Unit 1 | Supporting info 00:00:00
2 | HACCP context and planning
2.1 | Leadership and responsibilities 00:00:00
2.2 | HACCP plan application guidelines 00:00:00
2.3 | Key success factors 00:00:00
Unit 2 | Supporting info 00:00:00
3 | Prerequisite programs
3.1 | Good manufactring practices (GMP) and basic prerequisites (PRP) 00:00:00
3.2 | Standardized operating procedures (SOP) 00:00:00
3.3 | Standardized sanititation operating procedures (SSOP) 00:00:00
Unit 3 | Supporting info 00:00:00
4 | Preliminary steps of HACCP
4 | Introduction FREE 00:03:00
4.1 | Assembling the HACCP team 00:00:00
4.2 | Product description 00:00:00
4.3 | Intended use 00:00:00
4.4 | Flow chart 00:00:00
4.5 | Checking the flow chart 00:00:00
Unit 4 | Supporting info 00:00:00
5 | Hazard identification
5 | Introduction FREE 00:03:00
5.1 | Biological hazards 00:00:00
5.2 | Chemical and radiological hazards 00:00:00
5.3 | Physical hazards 00:00:00
Unit 5 | Supporting info 00:00:00
6 | HACCP principles
6 | Introduction FREE 00:03:00
Principle 1 | Conduct a hazard and significant hazard analysis 00:00:00
Principle 2 | Determine critical control points (CCP) 00:00:00
Principle 3 | Establish critical limits and their justification 00:00:00
Principle 4 | Establish monitoring system 00:00:00
Principle 5 | Establish corrective actions 00:00:00
7 | HACCP plan implementation and training
8 | Effectiveness and improvement
9 | Regulatory requirements
Course conclusions

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