HACCP Foundation course (ACCREDITED)

Description

Accredited HACCP Course: This HACCP course is accredited, and the trainer is a certified instructor with the International HACCP Alliance.

The Hazard Analysis and Critical Control Point System (HACCP) is a minimal food safety requirement that is foundational to CODEX and food safety management systems such as ISO 22000:2018 and FSSC 22000 v5.1.

This comprehensive course teaches you how to implement HACCP in 12 steps, including five initial steps and the seven principles of HACCP shown below. In addition, you will better understand how HACCP integrates with a company's quality management system to prevent foodborne illnesses, how to meet regulatory requirements and the legal responsibilities of stakeholders.

Five initial steps

1. Assemble the HACCP team

2. Describe the product

3. Identify its intended use

4. Construct a flow diagram

5. Perform On-site verification of the flow diagram

HACCP principles

6. Principle 1: Identify hazards

7. Principle 2: Determine the Critical Control Points (CCPs)

8. Principle 3: Establish critical limits for each CCP

9. Principle 4: Establish monitoring of critical limits

10. Principle 5: Establish corrective actions

11. Principle 6: Establish verification procedures

12. Principle 7: Establish documentation and record-keeping procedures

Learning Objectives

At the end of this course, you should be able to:

· Recognize and explain the relationship between HACCP and food safety.

· Describe the history of HACCP

· Discuss the benefits of implementing HACCP

· Review Prerequisite Programs

· Identify and control hazards

· Discuss the five preliminary steps and the seven principles of HACCP

· Understand how to implement and maintain a HACCP program

· Prepare for certification

· Recognize regulatory issues affecting HACCP implementation

What You Will Learn!

• Explain the relationship between HACCP and food safety.
• Describe the history of HACCP
• Explain why HACCP is foundational
• Discuss the benefits of implementing HACCP
• Define the terms relevant to HACCP
• Explain the twelve steps including the seven principles of HACCP
• Understand how to implement and maintain a HACCP program
• Recognise regulatory issues affecting HACCP implementation

Who Should Attend!

• Food manufacturers & retailers
• Restaurant/food & beverage managers
• Food handlers/servers/baristas
• Students in food science, food safety, food microbiology, and the culinary arts
• Anyone wanting a better understanding of foundational food safety practices

TAKE THIS COURSE