Haccp Foundation Course

Learn how to implement and maintain a HACCP system that is foundational to ISO 22000: 2018 and other Food Safety Systems

What you'll 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

Requirements

Basic knowledge of food safety

Knowledge of Good Manufacturing Practices, Prerequisite Programs would be helpful.

Description

The Hazard Analysis and Critical Control Point system (HACCP) is a minimal food safety requirement that is foundational to other food safety management systems such as ISO 22000:2018, FSSC 22000 v5.1, and CODEX.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 steps1. Assemble the HACCP team2. Describe the product3. Identify its intended use4. Construct a flow diagram5. Perform On-site verification of the flow diagramHACCP principles6. Principle 1: Identify hazards7. Principle 2: Determine the Critical Control Points (CCPs)8. Principle 3: Establish critical limits for each CCP9. Principle 4: Establish monitoring of critical limits10. Principle 5: Establish corrective actions11. Principle 6: Establish verification procedures12. Principle 7: Establish documentation and record-keeping proceduresLearning ObjectivesAt the end of this course, you should be able to:· Recognise 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· Recognise regulatory issues affecting HACCP implementation

Overview

Section 1: Introduction and Definitions

Lecture 1 Objectives and Outline

Lecture 2 Important Definitions

Section 2: HACCP and Food Safety

Lecture 3 What is HACCP?

Lecture 4 History of HACCP

Lecture 5 Benefits of HACCP

Lecture 6 How does HACCP benefit food safety?

Section 3: Hazards

Lecture 7 Hazards

Section 4: HACCP and Quality and Safety Programs

Lecture 8 HACCP and Quality and Safety Programs

Section 5: Legal responsibilities of stakeholders

Lecture 9 Legal responsibilities of stakeholders

Section 6: Developing the HACCP plan

Lecture 10 Developing the HACCP plan

Lecture 11 Guidelines for applying HACCP

Lecture 12 The seven principles of HACCP

Section 7: Implementing and Maintaining the HACCP system.

Lecture 13 Implementing HACCP

Lecture 14 Maintaining HACCP

Section 8: Regulatory Issues Impacting HACCP Implementation

Lecture 15 Regulatory issues impacting HACCP

Section 9: “Wrapping” it up

Lecture 16 Summary, assignment and extra resources.

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