HACCP - Hazard Analysis Critical Control Point Certification
Food Safety Preventive System (HACCP System) for ISO 22000
Ratings 3.98 / 5.00
What You Will Learn!
- Identify the biological, chemical, and physical hazards in the food offered to consumers in a food system.
- Determine which hazards are significant risks.
- Determine, write, and validate adequate controls for those hazards.
- Write a Food Safety Management Plan that provides an appropriate level of protection for customers.
- Train and supervise employees to perform controls that strive for zero customer illness or injury during the life of the business.
- Be ready to take HACCP certification test
- Be ready to take ISO 22000 certification
Description
Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. There are twelve tasks required to develop a HACCP plan and these are designed to ensure that the seven principles are applied correctly. Principle 1, which is to conduct a hazard analysis, requires that the first five tasks have all been addressed in a logical and honest manner so that all real hazards associated with the commodity have been identified. The training will cover the 12 task/steps in the following order:
Task 1 - Establish a HACCP team
Task 2 - Describe the product
Task 3 - Identify the product's intended use
Task 4 - Draw up the commodity flow diagram
Task 5 - On-site confirmation of flow diagram
Task 6 - Identify and analyse hazard(s) - (Principle 1)
Task 7 - Determine the critical control points (CCPs) - (Principle 2).
Task 8 - Establish critical limits for each CCP - (Principle 3)
Task 9 - Establish a monitoring procedure - (Principle 4)
Task 10 - Establish corrective action - (Principle 5)
Task 11 - Verify the HACCP plan - (Principle 6)
Task 12 - Keep a record - (Principle 7)
In addition, you will learn about food safety, common foodborne illness and basic ways of preventing foodborne illnesses.
Who Should Attend!
- Professionals working in food supply chains.
- Professionals who need HACCP certification for working in food industry
- Enthusiasts who want to make career in food safety sector
- Masters and bachelor of food sciences who want to upgrade their profiles
- Companies that need to get ISO 22000 certification
![[2023] ISO 22000:2018 Food Safety Management System From A—Z](https://img-b.udemycdn.com/course/50x50/4908522_f9c5_9.jpg "[2023] ISO 22000:2018 Food Safety Management System From A—Z")
