HACCP Foundation course (ACCREDITED)

HACCP Foundation course (ACCREDITED), available at $64.99, has an average rating of 4.29, with 16 lectures, 13 quizzes, based on 248 reviews, and has 541 subscribers.

You will learn about 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 This course is ideal for individuals who are Food manufacturers & retailers or Restaurant/food & beverage managers or Food handlers/servers/baristas or Students in food science, food safety, food microbiology, and the culinary arts or Anyone wanting a better understanding of foundational food safety practices It is particularly useful for Food manufacturers & retailers or Restaurant/food & beverage managers or Food handlers/servers/baristas or Students in food science, food safety, food microbiology, and the culinary arts or Anyone wanting a better understanding of foundational food safety practices.

Enroll now: HACCP Foundation course (ACCREDITED)

Summary

Title: HACCP Foundation course (ACCREDITED)

Price: $64.99

Average Rating: 4.29

Number of Lectures: 16

Number of Quizzes: 13

Number of Published Lectures: 16

Number of Published Quizzes: 13

Number of Curriculum Items: 29

Number of Published Curriculum Objects: 29

Original Price: RM259.90

Quality Status: approved

Status: Live

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

Target Audiences

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

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

Course Curriculum

Chapter 1: Introduction and Definitions

Lecture 1: Objectives and Outline

Lecture 2: Important Definitions

Chapter 2: HACCP and Food Safety

Lecture 1: What is HACCP?

Lecture 2: History of HACCP

Lecture 3: Benefits of HACCP

Lecture 4: How does HACCP benefit food safety?

Chapter 3: Hazards

Lecture 1: Hazards

Chapter 4: HACCP and Quality and Safety Programs

Lecture 1: HACCP and Quality and Safety Programs

Chapter 5: Legal responsibilities of stakeholders

Lecture 1: Legal responsibilities of stakeholders

Chapter 6: Developing the HACCP plan

Lecture 1: Developing the HACCP plan

Lecture 2: Guidelines for applying HACCP

Lecture 3: The seven principles of HACCP

Chapter 7: Implementing and Maintaining the HACCP system.

Lecture 1: Implementing HACCP

Lecture 2: Maintaining HACCP

Chapter 8: Regulatory Issues Impacting HACCP Implementation

Lecture 1: Regulatory issues impacting HACCP

Chapter 9: “Wrapping” it up

Lecture 1: Summary and extra resources.

Instructors

Carol Hull-Jackson
Consultant | Certified trainer | Microbiologist

Rating Distribution

1 stars: 2 votes
2 stars: 4 votes
3 stars: 22 votes
4 stars: 86 votes
5 stars: 134 votes

Frequently Asked Questions

How long do I have access to the course materials?

You can view and review the lecture materials indefinitely, like an on-demand channel.

Can I take my courses with me wherever I go?

Definitely! If you have an internet connection, courses on Udemy are available on any device at any time. If you don’t have an internet connection, some instructors also let their students download course lectures. That’s up to the instructor though, so make sure you get on their good side!

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