HACCP-Hazard Analysis & Critical Control Point Certification

Name: HACCP-Hazard Analysis & Critical Control Point Certification
Rating: 4.0 (345 reviews)

Food Safety Preventive Approach (HACCP System)

Created byZohaib Hassan

Last updated 3/2021

English

What you'll learn

Become HACCP Expert to implement the system in any particular industry
Helpful in reducing food safety complaints in the food industry
How Hazard Analysis & Critical Control Point (HACCP) apply to food companies
How to identify hazards and Critical Control Points with critical limits?
Documentation to prepare and implement the HACCP system
Practice exercises to make a HACCP plan along with quiz & answers
Serve as a foundation of ISO 22000 Food Safety Management System
Be ready to take HACCP and ISO 22000 certification

Course content

3 sections • 12 lectures • 53m total length

HACCP Introduction2:43
Here we discussed about that how the concept of HACCP was developed along with the different updating dates. Benefits of HACCP has also been described along with the type of organization in which HACCP can be used.
Key Terminologies3:04
In this video different terminologies are being used. Key terms and definitions are discussed here to develop the concept of food safety so that the remaining lectures could easily be understand
Prerequisite Programs3:53
In this lecture prerequisite programs has been discussed.What are the things covered in that and how we can initiate them
HACCP Initial Steps4:11
In this video following HACCP initial steps has been discussed
· To assemble a HACCP Team
· Describe the product
· Define intended use
· Construct a process flow diagram
· Verity the process flow diagram
& discuss how these steps could be initiated to develop a better HACCP system
Section #1 Quiz

Principle #1 Hazard Analysis5:49
In this video hazard analysis (Principle #1) has been discussed in detail
Risk Assessment Model4:22
In this lecture we discussed that how we can perform the risk assessment model in hazard analysis so that we can easily evaluate the significance or risk
Principle # 2,3, 4 & 56:35
In this lecture we discussed Principle #2 Identification of CCPs, Principle #3 determination of critical limits, Principle #4 Monitoring of CCPs & Principle #5 Establishing Corrective Actions
Principle #6 & 75:12
In this lecture we discussed Principle #6 Verification including the detail differences between validation, verification & monitoring along with Principle #7 Record keeping in which we identify the most important documents need to keep and updated
Section #2 Quiz

HACCP-Sample Case Study9:34
In this lecture we have done a sample case study that how HACCP Plan can be implemented in an organization
Common HACCP Mistakes1:00
In this lecture we discussed about the common mistakes in making HACCP System which needs to be avoided
HACCP Reassessment and Review Meeting1:41
In this lecture it is discussed that when HACCP Reassessment meeting needs to do and what are the contents of HACCP Review meeting
Bonus Lecture5:05
In this bonus lecture, corona virus, its symptoms & control measures in food industry has been discussed
Section #3 Quiz

Requirements

No specific pre requisite degree or information is required
Basic information about food safety is beneficial

Description

The Hazard Analysis and Critical Control Point (HACCP) system is a logical, scientific approach to control food safety hazards in food production. HACCP is a preventive system assuring the safe production of food products. The HACCP system can be applied to food manufacturing, shipping, distribution, food service, catering, hotel industry including home preparation as well. The ideal application of HACCP system would include all processes from farm to fork

HACCP system covers a sequence of 5 preliminary steps & 7 principles.The highlights of these initial steps and main principles are as follows.

1. Assemble HACCP team

2. Describe the product

3. Define Intended Use

4. Construct a process flow diagram

5. Onsite verification of process flow diagram

6 (Principle #1) List all potential hazards associated with each step, conduct a hazard analysis, consider any measures to control identified hazards

7 (Principle #2) Determine Critical Control Points (CCPs)

8 (Principle #3) Establish Critical limits for each CCP

9 (Principle #4) Establish a monitoring system for each CCP

10 (Principle #5) Establish Corrective Actions

11 (Principle #6) Establish Verification Procedures

12 (Principle#7) Establish Documentation & Record Keeping

Hazard Analysis Critical Control Point (HACCP) is a tool and it is not designed to stand alone program

To be effective, other tools must also include, adherence to good manufacturing practices, pre-requisites, standard operating procedures or personal hygiene programs

In addition to this, discussed a HACCP sample case study along with common mistakes to avoid in making a HACCP system, practice quiz, sample internal audit check lists & downloadable important HACCP forms

Note: Codex HACCP guidelines has not been given due to copy right issues.

Who this course is for:

Food handlers including food production staff & supervisors
Food production, logistics, distribution, trading, service sectors
Food & beverage owners, managers, food safety team members
Food safety and quality professionals, food science graduates
Professionals who need HACCP certification for working in food industry
Enthusiasts who want to make career in food sector
Anyone interested in HACCP System & wants sound knowledge about it

HACCP-Hazard Analysis & Critical Control Point Certification

What you'll learn

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Course content

HACCP introduction with preliminary steps4 lectures • 14min

Seven Principles of HACCP4 lectures • 22min

Miscellaneous4 lectures • 17min

Requirements

Description

Who this course is for: