Duration: 53m | Video: .MP4 1280x720, 30 fps(r) | Audio: AAC, 48000Hz, 2ch | Size: 231 MB
Genre: eLearning | Language: English
How to identify hazards and Critical Control Points with critical limits?
Food Safety Preventive Approach (HACCP System)
Become HACCP Expert to implement the system in any particular industry
Helpful in reducing food safety complaints in the food industry
How Hazard Analysis & Critical Control Point (HACCP) apply to food companies
Documentation to prepare and implement the HACCP system
Practice exercises to make a HACCP plan along with quiz & answers
Serve as a foundation of ISO 22000 Food Safety Management System
Be ready to take HACCP and ISO 22000 certification
No specific pre requisite degree or information is required
Basic information about food safety is beneficial
The Hazard Analysis and Critical Control Point (HACCP) system is a logical, scientific approach to control food safety hazards in food production. HACCP is a preventive system assuring the safe production of food products. The HACCP system can be applied to food manufacturing, shipping, distribution, food service, catering, hotel industry including home preparation as well. The ideal application of HACCP system would include all processes from farm to fork
HACCP system covers a sequence of 5 preliminary steps & 7 principles.The highlights of these initial steps and main principles are as follows.
1. Assemble HACCP team
2. Describe the product
3. Define Intended Use
4. Construct a process flow diagram
5. Onsite verification of process flow diagram
6 (Principle #1) List all potential hazards associated with each step, conduct a hazard analysis, consider any measures to control identified hazards
7 (Principle #2) Detee Critical Control Points (CCPs)
8 (Principle #3) Establish Critical limits for each CCP
9 (Principle #4) Establish a monitoring system for each CCP
10 (Principle #5) Establish Corrective Actions
11 (Principle #6) Establish Verification Procedures
12 (Principle#7) Establish Documentation & Record Keeping
Hazard Analysis Critical Control Point (HACCP) is a tool and it is not designed to stand alone program
To be effective, other tools must also include, adherence to good manufacturing practices, pre-requisites, standard operating procedures or personal hygiene programs
In addition to this, discussed a HACCP sample case study along with common mistakes to avoid in making a HACCP system, practice quiz, sample internal audit check lists & able important HACCP forms
Note: Codex HACCP guidelines has not been given due to copy right issues.
Food handlers including food production staff & supervisors
Food production, logistics, distribution, trading, service sectors
Food & beverage owners, managers, food safety team members
Food safety and quality professionals, food science graduates
Professionals who need HACCP certification for working in food industry
Enthusiasts who want to make career in food sector
Anyone interested in HACCP System & wants sound knowledge about it
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