ISO 22000 (HACCP, PRPs, oPRPs and CCPs) for Food Safety

ISO 22000 (HACCP, PRPs, oPRPs and CCPs) for Food Safety, available at $44.99, has an average rating of 4.2, with 26 lectures, 1 quizzes, based on 22 reviews, and has 73 subscribers.

You will learn about Foundations of Hazard Analysis and Critical Point (HACCP) Fundamentals of Prerequisite Programs (PRPs) and Operational Prerequisite Programs (oPRPs) Fundamentals of Critical Control Points (CCPs) Applications of HACCP, PRPs, oPRPs and CCPs in Food Safety Basics of Food Safety and Food Safety Systems Requirements. This course is ideal for individuals who are All food handlers or All food safety team members or Business owners or any person in charge of food premises or QA/QC managers or Production / manufacturing supervisors and managers or HACCP team members or Operations personnel and managers It is particularly useful for All food handlers or All food safety team members or Business owners or any person in charge of food premises or QA/QC managers or Production / manufacturing supervisors and managers or HACCP team members or Operations personnel and managers.

Enroll now: ISO 22000 (HACCP, PRPs, oPRPs and CCPs) for Food Safety

Summary

Title: ISO 22000 (HACCP, PRPs, oPRPs and CCPs) for Food Safety

Price: $44.99

Average Rating: 4.2

Number of Lectures: 26

Number of Quizzes: 1

Number of Published Lectures: 26

Number of Published Quizzes: 1

Number of Curriculum Items: 27

Number of Published Curriculum Objects: 27

Original Price: $54.99

Quality Status: approved

Status: Live

What You Will Learn

Foundations of Hazard Analysis and Critical Point (HACCP)
Fundamentals of Prerequisite Programs (PRPs) and Operational Prerequisite Programs (oPRPs)
Fundamentals of Critical Control Points (CCPs)
Applications of HACCP, PRPs, oPRPs and CCPs in Food Safety
Basics of Food Safety and Food Safety Systems Requirements.

Who Should Attend

All food handlers
All food safety team members
Business owners or any person in charge of food premises
QA/QC managers
Production / manufacturing supervisors and managers
HACCP team members
Operations personnel and managers

Target Audiences

All food handlers
All food safety team members
Business owners or any person in charge of food premises
QA/QC managers
Production / manufacturing supervisors and managers
HACCP team members
Operations personnel and managers

The course begins by introducing you to the basics of food safety, food quality and process-related activities. And goes further to explain the following in details, incorporating specific requirements of ISO 22000 standards:

Hazard Analysis and Critical Control Points (HACCP)

This section of the course is designed for individuals working in the food; food packaging, food processing, packaging manufacturing and/or related industry who want to enhance their skills in HACCP implementation and audit.

In this section, you will learn how to implement and manage the Hazard Analysis and Critical Control Points (HACCP) system designed by the Food and Drug Administration (FDA) as part of food safety management system for controlling food and related hazards. You will learn the following in this section:

What HACCP is
Building a HACCP system
Why use HACCP
HACCP principles
Documentation and records in HACCP implementation
Verification activities
Monitoring procedures
Critical limits
Corrective Actions

CCPs, OPRPs and PRPs

This aspect of the course will enable you select control measures based on the requirements of ISO 22000 and guidelines of ISO/TS 22004. The section introduces basic concepts relating to Critical Control Points (CCPs), Operational Prerequisite Programs (oPRPs), Prerequisite Programs (PRPs) and risk management in food safety.

This section is very vital for organizations gearing towards FSSC 22000 implementation and certification. Here, you will learn how to determine critical control points (CCPs), Operational prerequisite programs (oPRPs) and Prerequisite programs (PRPs) as per the requirement of the standard.

Course Benefits

Superior food hygiene
High quality public/company image
Reduction in business risk
Compliance with legal requirements

The course consists of FREE downloadable templates, white papers and other resources that you can practice with to enhance your skills or customize for your personal and/or professional usage.

Course Curriculum

Chapter 1: Course Introduction

Lecture 1: Course Introduction

Chapter 2: Foundations of Food Safety

Lecture 1: Food Safety Terminologies

Lecture 2: Food Safety and Process-Related Terms

Lecture 3: Quality and Food Safety

Chapter 3: Hazard Analysis and Critical Control (HACCP)

Lecture 1: Introduction

Lecture 2: HACCP Definitions

Lecture 3: Why use HACCP

Lecture 4: Building a HACCP System

Lecture 5: Principles of HACCP Development

Lecture 6: HACCP and Food Safety Certification Programs

Lecture 7: Developing a HACCP Plan

Lecture 8: Documentation and Records

Lecture 9: Verification Activities

Lecture 10: Monitoring Procedures

Lecture 11: Critical Limits

Lecture 12: Corrective Actions

Chapter 4: PRPs, oPRPs and CCPs

Lecture 1: Introduction

Lecture 2: HACCP and Risk assessment

Lecture 3: Categories of Control Measures

Lecture 4: Prerequisite Program (PRP)

Lecture 5: Operational Prerequisite Program (oPRP)

Lecture 6: When to determine and apply control points

Chapter 5: Clause 8 Requirements of ISO 22000 Standard

Lecture 1: Hazard Identification, Analysis and Assessment

Lecture 2: Selection and Categorization of Control Measures

Lecture 3: CCPs, PRPs, OPRPs, Critical Limits, Action Criterion and Monitoring

Lecture 4: Control of monitoring, measuring & verification of PRPs & Hazard Control Plan

Instructors

Olanab Consults
Quality Assurance & Continuous Improvement Consulting Firm

Rating Distribution

1 stars: 1 votes
2 stars: 3 votes
3 stars: 4 votes
4 stars: 4 votes
5 stars: 10 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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