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Course presenter: Stephanie Phillips
Content designers: Tania Molleda, Silvia Saldaña
Understand the necessary principles, elements, and conditions that will allow you to define, develop, and implement an effective HACCP system and prerequisite programs in the food industry.
Videos
Exercises
Supplementary information resources
Lists for evaluating compliance
Learning outcomes
- Understand each of the five preliminary steps of HACCP and the seven principles for developing a HACCP system.
- Recognize the good manufacturing practices and roles.
- Identify significant food safety hazards to establish critical control points, define critical limits, and implement control measures.
- Establish procedures for HACCP system implementation, verification, record keeping, maintenance, and operation measurement.Â
Benefits
- Learn at your own pace.
- 100 % Online.
- Downloadable materials and supplementary information resources.
- Lists of common deviations and errors implementing a HACCP system.
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 4 | Hazard Campylobacter
Appendix 6 | Example Verification Activities
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