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HACCP Advanced Course

Name: HACCP Advanced Course
Rating: 4.5 (29 reviews)

HACCP system monitoring, validation and verification procedures.

Created byCarol Hull-Jackson

Last updated 11/2024

English

English [Auto],

What you'll learn

Differentiate between verification and validation activities.
Identify the components and requirements of prerequisite program verification.
Understand CCP monitoring.
Identify the components of CCP verification.
Identify the components of the HACCP system verification.
Identify the components of HACCP plan validation.
Identify regulatory requirements for verification and validation.

Course content

7 sections • 29 lectures • 2h 10m total length

Introduction0:45
Who is this course for?
Course objectives0:51
Differentiate verification and validation activities, identify components and requirements of prerequisite program verification, understand CCP monitoring and CCP verification, and identify HACCP system verification, plan validation, and regulatory requirements.
Course outline4:24
Navigate the HACCP advanced course outline across six sections to master prerequisite programs, CCP monitoring and verification, system verification, hazard plan validation, and regulatory requirements.
Definitions of the terms relevant to this course3:47
Explore HACCP definitions, including hazard analysis, critical control points, and control measures that prevent or reduce food safety hazards, with validation, monitoring, verification, Codex guidance, and SQF principles.
HACCP Overview/review1:11
Explore hazard analysis and critical control points, reviewing prerequisite programs, the five preliminary steps, and the seven hazard principles, and distinguish verification from validation in a risk-based food safety system.
Hazards4:13
Identify biological, chemical, and physical hazards and how significant hazards are controlled through HACCP for consumers. Explore examples like Staphylococcus aureus, cross-contamination, allergens, and physical hazards from foreign materials.
Hazard analysis and risk assessment.9:10
Explore hazard analysis and risk assessment within a HACCP framework by evaluating biological, chemical, and physical hazards using three by three and five by five risk matrices.
Quiz 10:09
Take quiz 1 to test your knowledge, answer the few questions, and prepare for the next session.
Test your knowledge on the HACCP overview, hazard analysis and risk assessment.

PRPs5:26
Establish prerequisite programs, including good agricultural, manufacturing, and hygiene practices, along with SOPs and sanitation SOPs, to control hazards and support traceability, recall, and allergen control.
How to monitor and verify your PRPs20:09
Learn to monitor and verify prerequisite programs with EMP. Define zones, sampling protocols, and tests for APC, coliforms, Listeria, Salmonella, and yeast and mold to support HACCP.
Quiz 20:09
Test your knowledge with a quick quiz, answer a few questions, and regroup in a few minutes.
Test your knowledge on PRPs monitoring and verification.

CCP determination and monitoring.17:50
Learn how to determine and monitor critical control points, implement corrective actions, verify CCP effectiveness, and maintain records to ensure food safety.
CCP verification2:24
verification of ccp monitoring combines initial validation via literature, expert consultation, laboratory testing, and challenge testing with ongoing checks, calibration, inspections, log reviews, and internal audits.
Quiz 30:09
Answer these few questions to test your knowledge in this quiz, and I'll see you in a few minutes.
Test your knowledge on CCP determination, monitoring and verification.

HACCP system verification0:53
Explore HACCP system verification using Codex guidelines and FSIS validation practices, supported by a practical validation and verification framework for FSMA and prerequisite program considerations.
Review of the definitions of validation, verification and monitoring.2:14
Define validation, monitoring, and verification, explaining validation before implementation ensures the hazard plan can control hazards; monitoring tracks real-time control within limits, and verification confirms proper implementation with records.
HACCP system verification procedures13:48
Apply HACCP system verification procedures through initial validation, ongoing verification, and reassessment, using sampling, lab analysis, and record reviews to ensure CSPs and the hazard plan remain effective.
Case study#1: differentiating validation, verification and monitoring.3:30
Explore how validation, monitoring, and verification differ in a case study of uncooked fermented sausages, aligning pH, water activity, and raw material E. coli standards with Codex guidelines.
Quiz 40:09
Test your knowledge with quiz 4 in the HACCP advanced course. Answer these few questions now, and I’ll see you in a few minutes.
Test your knowledge on HACCP system verification, validation and monitoring.

HACCP plan validation2:57
Explore HACCP plan validation and verification, distinguishing hazard plan from HACCP system, and learn how validation proves controls while verification confirms ongoing implementation.
HACCP plan validation activities7:14
Learn Codex-based haccp plan validation, including pre-validation steps, hazard identification, defining food safety outcomes, and selecting validation measures based on severity, feasibility, and regulatory targets.
Validation process steps5:03
In the HACCP advanced course, validate your plan through five steps, define parameters and criteria, gather validation data, analyze results, and document the process with literature, experiments, surveys, and modeling.
Validation outcomes3:20
Explore how validation outcomes determine if control measures effectively control hazards, when to revalidate, and how results inform monitoring and verification, including adjusting monitoring frequency when controls exceed requirements.
The role of microbiological testing1:42
Examine how microbiological testing supports PRP and GMP, environmental monitoring, and HACCP verification, using sampling, swabbing, and testing for aerobic plate counts, coliforms, Listeria, and Salmonella.
Case study #2: verification steps for a meat establishment2:45
Explore a meat establishment case study on HACCP verification, including initial validation, ongoing verification, and reassessment of critical control points and critical operational parameters, with E. coli O157 H7 testing.

Regulatory requirements4:17
Explore regulatory requirements for validation and verification by agencies, and identify industry and authority roles in validating control measures and prp validation with ISO 22000, FSSC 22000, BRC, and SQF.
Enforcement responsibilities3:27
Identify enforcement responsibilities in HACCP, detailing industry and regulatory roles, country guidelines, and USDA inspection, initial validation, ongoing verification, and reassessment.
Test your knowledge on HACCP regulatory requirements and enforcement.

Summary and review.6:56
Review the differentiation of validation, verification, and monitoring within a HACCP system, detailing environmental and CCP monitoring, prerequisite programs, and corrective actions to prevent cross-contamination and ensure critical limits.
Final quiz 61:31
Complete the final quiz of the HACCP advanced course, scoring at least 16 of 20 to receive your certificate, and access three case studies on verification, validation, and CCP monitoring.
Final quiz

Requirements

Before starting this course, learners would benefit by having prior knowledge and experience in the following:
HACCP introductory/foundation course
Good Manufacturing Practices, Prerequisite Programs
Working in a food manufacturing, catering or retail establishment

Description

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

Who this course is for:

Food producers, manufacturers.
Food safety & quality control managers.
Those involved in CCP monitoring.
Those involved in HACCP plan and HACCP system validation and verification exercises.
Students of food science, food safety, food production etc.

HACCP Advanced Course

What you'll learn

Explore related topics

Course content

Introduction and HACCP overview.8 lectures • 25min

Prerequisite programs monitoring and verification.3 lectures • 26min

CCP determination, monitoring and verification3 lectures • 20min

HACCP system verification, validation and monitoring.5 lectures • 21min

HACCP plan validation6 lectures • 23min

HACCP Regulatory requirements2 lectures • 8min

Summary, review and final quiz.2 lectures • 8min

Requirements

Description

Who this course is for: