HACCP Advanced Course

This HACCP course and the trainer are accredited with the International HACCP Alliance.

The HACCP advanced course builds on the HACCP foundation course and teaches participants more in-depth the importance of validation, monitoring, and verification of the HACCP system. This includes the prerequisite programs and critical control points, how to differentiate validation, monitoring, and verification, methods for conducting these activities, and the legislative responsibilities for their enforcement. The Hazard Analysis and Critical Control Point System (HACCP) is a minimal food safety requirement foundational to CODEX and food safety management systems such as ISO 22000:2018 and FSSC 22000 v5.1.

This course aims to provide participants with the knowledge and skills for validating, monitoring, and verifying HACCP systems using guidelines from the CODEX Alimentarius Commission and the USDA FSIS.

Before starting this course, learners would benefit from prior knowledge of the HACCP introductory/foundation course, which can be taken here on Udemy. Upon completing the course, you will receive a certificate of completion from Udemy.

COURSE OUTLINE:

SECTION 1: HACCP OVERVIEW

• Review PRPs, the five preliminary steps of HACCP, and the seven HACCP Principles.

• Define verification and validation.

SECTION 2: PRP VERIFICATION

• Develop a common understanding of PRPs applicable to HACCP and other FSMS, e.g., ISO 22000 and FSSC 22000.

• Understand the concept of PRP verification and validation.

• Identify verification and validation activities for PRPs, such as environmental monitoring.

• Identify examples of specific activities for PRP verification and validation.

SECTION 3: CCP DETERMINATION, MONITORING AND VERIFICATION.

❑ Understand the components of CCP monitoring and verification, including:

• CCP determination

• Critical limits

• Monitoring: what, when, how, who?

• Corrective action and record keeping

• Verification activities

❑ Identify specific examples of each CCP monitoring and verification activity by examining a case study.

• Identify parties responsible for, and the frequencies (when and how often) of, conducting CCP verification activities.

• Identify the CCP verification records.

SECTION 4: HACCP SYSTEM VERIFICATION

• Describe the components of a HACCP system verification.

• Identify examples of activities conducted in a HACCP system verification.

• Identify parties responsible for, and the frequencies (when and how often) of, conducting HACCP system verification activities.

• Identify the HACCP system verification records.

• Demonstrate how to interpret and utilize the results of a HACCP system verification.

SECTION 5: HACCP PLAN VALIDATION

• Contrast the differences between HACCP system verification and HACCP plan validation.

• Propose how to evaluate the Hazard Analysis and other components of a HACCP plan.

• Identify examples of activities conducted in a HACCP plan validation.

• Identify parties responsible for conducting HACCP plan validation activities and their frequencies.

• Identify the HACCP plan validation records.

• Demonstrate how to interpret and utilize the results of a HACCP plan validation.

SECTION 6: HACCP Regulations

• Recognize the regulatory requirements related to verification and validation (“reassessment”) requirements.

• Identify current, pending, and proposed agency activities relating to verification and validation