Hazard Analysis and Critical Control Points
TRAINING PRESENTER
STEPHANIE PHILLIPS
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.
TRAINING DURATION
16 hours (45 days limit to complete training).
ENGLISH 
100% online
ATTENDEE PROFILE
Aimed at personnel related to all sectors of food and beverage industries:
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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 RESOURCES
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 addressed 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.
TRAINING ACCREDITATION
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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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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