HACCP System (hazard analysis and critical control point)

This food protection training course provides a basic overview of hazard analysis and critical control points (HACCP) and the management strategy that addresses food safety. We then discuss how food can be exposed to harmful biological and chemical hazards, resulting in contamination, and outline the preventive measures designed to keep food safe to eat. We also cover food safety risk analysis and the best practices of the HACCP system.

In This  Course, You Will Learn How To:-

1. Learn about the history and origins of the HACCP system
2. Reasons for using the HACCP system
3. The Seven Principles of HACCP
4. Conduct a hazard analysis
5. Determine critical control points (CCPs)
6. Establish critical limits
7. Establish monitoring procedures
8. Establish corrective actions
9. Establish verification procedures
10. Establish record-keeping and documentation procedures
11. Understanding the HACCP system and its applications within food industry institutions
12. The importance, benefits and obstacles of applying the HACCP system
13. Preliminary and guiding steps for applying the HACCP system in food establishments
14. Logical sequence of steps for preparing the HACCP plan
15. Decision tree and manufacturing process flow chart
16. Learn about the most important:
17. terms
18. abbreviations
19. Definitions of the HACCP system