COURSE OVERVIEW:

Welcome to the course on HACCP Principles in Food Safety, where we will explore the fundamental concepts and practices of Hazard Analysis and Critical Control Points (HACCP) in ensuring food safety. Throughout this course, we will cover various aspects of HACCP principles, including hazard analysis, critical control points, monitoring procedures, corrective actions, record-keeping practices, verification, and the practical implementation of HACCP in food production.

Firstly, we will provide an introduction to the principles of HACCP, outlining its origins, purpose, and overarching goal of ensuring the safety of food products. You will gain a foundational understanding of why HACCP is a critical framework for food safety management.

Hazard analysis is a core component of HACCP, and we will delve into this process, which involves identifying potential hazards that can compromise food safety. You will learn how to assess hazards, categorise them based on severity and likelihood, and prioritise control measures.

Identifying Critical Control Points (CCPs) is another key aspect of HACCP. We will discuss how to pinpoint CCPs in food production processes, which are specific points where control measures can be applied to prevent, eliminate, or reduce hazards to acceptable levels.

Establishing critical limits for CCPs is essential for ensuring safe food production. You will learn how to set scientifically-based critical limits that define acceptable parameters for CCPs, such as temperature, time, pH levels, and microbial counts.

Monitoring procedures play a crucial role in HACCP, as they involve ongoing surveillance of CCPs to ensure that critical limits are being met consistently. We will explore various monitoring tools, techniques, and frequency considerations in HACCP plans.

Taking corrective actions is necessary when deviations from critical limits or unexpected hazards occur. You will learn about the protocols and procedures for identifying, addressing, and rectifying issues in HACCP plans to maintain food safety standards.

Record-keeping practices are integral to HACCP, as they provide documentation of monitoring results, corrective actions taken, and overall compliance with HACCP principles. We will discuss the importance of accurate record-keeping and the types of records required in HACCP plans.

Verifying HACCP results and outcomes involves evaluating the effectiveness of HACCP plans through validation, verification, and review processes. You will learn how to verify HACCP plans, assess their performance, and make improvements as needed.

The importance of hazard analysis in food safety cannot be overstated. We will emphasise the role of hazard analysis in identifying potential risks, preventing foodborne illnesses, and ensuring consumer safety.

Critical control points (CCPs) are pivotal in safeguarding food safety by controlling hazards at specific stages of production. You will understand the significance of CCPs in mitigating risks and maintaining food quality throughout the production process.

Setting critical limits for safe food production involves defining precise parameters for CCPs that ensure hazards are effectively controlled. We will explore the scientific basis for establishing critical limits and their role in preventing food safety hazards.

Monitoring tools and techniques in HACCP are essential for continuous surveillance of CCPs and critical limits. You will learn about different monitoring methods, equipment, and best practices for maintaining vigilance in food safety management.

Corrective action procedures are vital for addressing deviations from critical limits or unexpected hazards promptly. You will understand the steps involved in taking corrective actions, documenting incidents, and implementing corrective measures to prevent reoccurrence.

Record-keeping requirements in HACCP encompass maintaining accurate and comprehensive records of monitoring activities, corrective actions, verification results, and other essential data. We will discuss the importance of record-keeping and the types of records needed for compliance.

Verifying HACCP plans and processes involves confirming that HACCP principles are being implemented effectively and that food safety measures are achieving their intended objectives. You will learn about verification methods, audits, reviews, and continuous improvement strategies in HACCP.

Lastly, we will explore the practical implementation of HACCP principles in food production settings. You will gain insights into how HACCP is integrated into daily operations, training requirements for staff, and ensuring adherence to HACCP protocols for sustained food safety excellence.

By the end of this course, you will have a comprehensive understanding of HACCP food safety principles, equipping you with the knowledge and skills to effectively apply HACCP concepts, ensure food safety compliance, and contribute to the overall quality and safety of food products.

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LEARNING OUTCOMES:

By the end of this course, you will be able to understand the following topics:

·       Definition and Background of HACCP

·       Importance of HACCP in Food Safety Management

·       Key Principles and Components of HACCP Systems

·       Understanding Hazard Analysis in HACCP

·       Conducting Hazard Analysis Using Risk Assessment Tools

·       Prioritising and Categorising Hazards in HACCP Plans

·       Identifying Critical Control Points (CCPs)

·       Establishing Critical Limits for CCPs

·       Factors Influencing Critical Limit Determination

·       Setting Measurable and Achievable Critical Limits

·       Monitoring Procedures in HACCP

·       Frequency and Methods of Monitoring in HACCP

·       Monitoring Equipment and Tools Used in Food Safety

·       Taking Corrective Actions in HACCP

·       Record-Keeping Practices in HACCP

·       Verifying HACCP Results and Outcomes

·       Verification Activities to Validate HACCP Plans

·       Evaluating the Effectiveness of HACCP Systems

·       Importance of Hazard Analysis in Food Safety

·       Preventing Foodborne Illnesses Through Hazard Analysis

·       Role of CCPs in Ensuring Food Safety

·       Setting Critical Limits for Safe Food Production

·       Adhering to Legal Requirements and Industry Standards

·       Ensuring Safe and Quality Food Products Through Critical Limits

·       Monitoring Tools and Techniques in HACCP

·       Corrective Action Procedures in HACCP Plans

·       Record-Keeping Requirements in HACCP

·       Verifying HACCP Plans and Processes

·       Addressing Non-Conformities and Making Improvements to HACCP Plans

·       Implementing HACCP Principles in Practice

COURSE DURATION:

The typical duration of this course is approximately 2-3 hours to complete. Your enrolment is Valid for 12 Months. Start anytime and study at your own pace.

COURSE REQUIREMENTS:

You must have access to a computer or any mobile device with Adobe Acrobat Reader (free PDF Viewer) installed, to complete this course.

COURSE DELIVERY:

Purchase and download course content.

ASSESSMENT:

A simple 10-question true or false quiz with Unlimited Submission Attempts.

CERTIFICATION:

Upon course completion, you will receive a customised digital “Certificate of Completion”.