ISO 22000 (HACCP, PRPs, oPRPs and CCPs) for Food Safety
What you'll learn
- Foundations of Hazard Analysis and Critical Point (HACCP)
- Fundamentals of Prerequisite Programs (PRPs) and Operational Prerequisite Programs (oPRPs)
- Fundamentals of Critical Control Points (CCPs)
- Applications of HACCP, PRPs, oPRPs and CCPs in Food Safety
- Basics of Food Safety and Food Safety Systems Requirements.
Requirements
- Internet Access
Description
The course begins by introducing you to the basics of food safety, food quality and process-related activities. And goes further to explain the following in details, incorporating specific requirements of ISO 22000 standards:
Hazard Analysis and Critical Control Points (HACCP)
This section of the course is designed for individuals working in the food; food packaging, food processing, packaging manufacturing and/or related industry who want to enhance their skills in HACCP implementation and audit.
In this section, you will learn how to implement and manage the Hazard Analysis and Critical Control Points (HACCP) system designed by the Food and Drug Administration (FDA) as part of food safety management system for controlling food and related hazards. You will learn the following in this section:
What HACCP is
Building a HACCP system
Why use HACCP
HACCP principles
Documentation and records in HACCP implementation
Verification activities
Monitoring procedures
Critical limits
Corrective Actions
CCPs, OPRPs and PRPs
This aspect of the course will enable you select control measures based on the requirements of ISO 22000 and guidelines of ISO/TS 22004. The section introduces basic concepts relating to Critical Control Points (CCPs), Operational Prerequisite Programs (oPRPs), Prerequisite Programs (PRPs) and risk management in food safety.
This section is very vital for organizations gearing towards FSSC 22000 implementation and certification. Here, you will learn how to determine critical control points (CCPs), Operational prerequisite programs (oPRPs) and Prerequisite programs (PRPs) as per the requirement of the standard.
Course Benefits
Superior food hygiene
High quality public/company image
Reduction in business risk
Compliance with legal requirements
The course consists of FREE downloadable templates, white papers and other resources that you can practice with to enhance your skills or customize for your personal and/or professional usage.
Who this course is for:
- All food handlers
- All food safety team members
- Business owners or any person in charge of food premises
- QA/QC managers
- Production / manufacturing supervisors and managers
- HACCP team members
- Operations personnel and managers
Instructor
![Olanab Consults](data:image/svg+xml,%3Csvg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 64 64"%3E%3C/svg%3E){kind=avatar}
- 3.7 Instructor Rating
- 996 Reviews
- 2,380 Students
- 36 Courses
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