Hazard Analysis and Critical Control Points
INSTRUCTOR
INSTRUCTOR
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
ATTENDEE PROFILE
Aimed at personnel related to all food and beverage sectors:
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- Food safety and quality management systems compliance professionals.
- Production professionals.
- Product development professionals.
- Engineers & maintenance professionals.
- Internal auditors.
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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
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ACCREDITATION
Upon successful completion, you will be issued with a certificate posting the gold seal from 
HACCP Alliance, indicating internationally accredited competence.
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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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