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  • Author: mitsumi
  • Date: 27-11-2020, 15:52
27-11-2020, 15:52

HACCP-Hazard Analysis & Critical Control Point Certification

Category: Tutorials

HACCP-Hazard  Analysis & Critical Control Point Certification

HACCP-Hazard Analysis & Critical Control Point Certification
Duration: 53m | .MP4 1280x720, 30 fps(r) | AAC, 44100 Hz, 2ch | 231 MB
Genre: eLearning | Language: English
Food Safety Preventive Approach (HACCP System)

What you'll learn
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
How to identify hazards and Critical Control Points with critical limits?
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) Determine 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 & downloadable important HACCP forms

Note: Codex HACCP guidelines has not been given due to copy right issues.

Who this course is for:
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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