HACCP Professional Certification Prep Course - ISO 22000

Define hazard, harm, and risk, and show how design deviations create hazards. Use a five by five matrix to assess probability and severity in HACCP ISO 22000 risk analyses.

Identify the preliminary steps to start a HACCP plan, including fundamental prerequisite programs like good manufacturing practices, a HACCP-trained team, and USDA guidelines. Develop process flow charts and SOPs; verify.

Explore the twelve prerequisite programs required before HACCP, including GMP, SOPs, raw material control, sanitation, maintenance, allergen and chemical controls, and traceability.

Identify critical control points using a flowchart to distinguish hazards that require hazard plans from those that do not, using metals and metal detectors as examples, and emphasize monitoring.

Learn how to create a HACCP plan from scratch using a Food Docs template, identifying critical control points, hazards, limits, monitoring, deviations, and verification.

Master hazard and operability analysis (hazop) to perform qualitative risk assessment, identify deviations with guidewords, and plan design-phase hazard mitigation for chemical, pharmaceutical, and oil and gas processes.

Learn the four phases of a hazop study—definition, preparation, examination, and documentation—defining scope, building a cross-functional team, identifying deviations, and recording actions and outcomes.

Explore guide words in hazop analysis to brainstorm deviations and risks using what-if questions and apply preventive controls, such as ensuring only raw water in a good manufacturing practice facility.

Create a hazard analysis and CCP file from scratch using a provided template, detailing hazards, critical limits, monitoring, deviations, corrective actions, verification, and record-keeping.

Explore the pros and cons of Hazop as a brainstorming tool for hazards hard to quantify, including human performance, while noting its lack of cross-system analysis and risk ranking.