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Updated in [July 20th, 2023]

What skills and knowledge will you acquire during this course?
Participants in this course will acquire skills and knowledge in identifying and managing food safety hazards, assembling a HACCP team, creating and verifying flow diagrams, conducting hazard analysis, establishing critical limits, implementing corrective actions, conducting verification procedures, and maintaining record keeping and documentation procedures.

How does this course contribute to professional growth?
This course on Food Safety: HACCP Hazard Analysis Critical Control Point contributes to professional growth by providing participants with the knowledge and skills necessary to effectively implement and manage HACCP systems in the food industry. Participants will gain a comprehensive understanding of food safety hazards, learn how to assemble a HACCP team, and acquire the ability to create and verify flow diagrams. Additionally, they will develop the skills to conduct hazard analyses, establish critical limits, implement corrective actions, and establish verification and record-keeping procedures. Overall, this course equips professionals with the necessary tools to ensure food safety and compliance with industry regulations, enhancing their professional growth in the field.

Is this course suitable for preparing further education?
Yes, this course is suitable for preparing further education because it provides an introduction to HACCP and its application in food safety. Participants will learn about various food safety hazards, how to assemble a HACCP team, and how to create and verify a flow diagram. They will also learn how to conduct a hazard analysis, establish critical limits, corrective actions, verification procedures, and record keeping and documentation procedures. This knowledge and skills gained from the course will be valuable for further education in the field of food safety.

Course Syllabus

Introduction To HACCP

Types of Food Safety Hazards

Assemble The HACCP Team

Describe The Product

Describe The Intended Use And Consumers

Create The Flow Diagram

Verify The Flow Diagram

Conduct Hazard Analysis

Determine Critical Control Points

Establish Critical Limits

Establish Monitoring Procedures

Establish Corrective Actions

Establish Verification Procedures

Establish Record Keeping and Documentation Procedures

Implementing HACCP

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