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Introduction to Food HACCP for Wholesalers

  • Categories HACCP
  • Total Enrolled 1
  • Last Update February 25, 2022

Description

Introduction to Food HACCP is a course for all foods including but not limited to:

Bread, Ice Cream, Eggs, Vegan Products, Confections, Grains, Meat & Poultry, Seafood, Juice, Etc.

International HACCP Alliance Certificate issued after completion of the course.

Online Class Requirements:

  • Listen to all videos
  • Complete Chapter Quizzes
  • Complete 18 step exercise
  • Complete Final Exam
  • Submit 18 step exercise and Student Information sheet

Basic HACCP:

INTRODUCTION to Course

  • Describe the purpose of the course

INTRODUCTION TO HACCP

  • Seven HACCP Principles
  • Introduce the HACCP concept for food safety

PREREQUISITE PROGRAMS

  • Review programs that need to be in place before implementation of a HACCP program
  • Describe the relationship between Good Manufacturing Practices (GMPs), sanitation, and (SSOPs)
  • Describe monitoring, correction, and record-keeping requirements for 8 areas of sanitation
  • Review examples of SCPs, monitoring, and records
  • Review other relevant regulatory requirements

SAFETY HAZARDS

  • Describe the general types of hazards including species-related hazards and process-related hazards
  • Describe the species and process-related safety hazards with emphasis on:
    • What causes a safety hazard
    • What products and processes are affected by the hazard
    • How the hazard can be controlled (prevented, eliminated, or reduced to an acceptable level)

PRELIMINARY STEPS

  • Introduce preliminary steps that must be completed prior to applying HACCP principles
  • Introduce example to demonstrate preliminary steps

CONDUCTING A HAZARD ANALYSIS

  • Describe the steps in the Hazard Analysis process
  • Introduce and describe the Hazard Analysis form
  • Describe how to identify all potential species and process-related hazards
  • Describe how to determine what hazards are significant and justify the decision
  • Describe control measures for specific types of hazards
  • Use an example to illustrate how to conduct a hazard analysis

DETERMINING CRITICAL CONTROL POINTS

  • Define critical control points (CCPs)
  • Continue with teaching example to identify CCPs
  • Discuss tools to help identify CCP

ESTABLISHING CRITICAL LIMITS

  • Define and list typical critical limits (CLs) using examples from the curriculum manual
  • Introduce the HACCP Plan Form
  • Describe control strategy options
  • Describe how to select one or more critical limits from a control strategy
  • Discuss the use of operating limits
  • Use an example to illustrate how to set up a HACCP plan form and select a critical limit

CRITICAL CONTROL POINTS MONITORING

  • Define and explain the purpose of monitoring
  • Describe the 4 elements of a complete monitoring procedure
  • Describe how to identify appropriate monitoring procedures for the critical limit
  • Use an example to illustrate how to identify monitoring procedures

CORRECTIVE ACTIONS

  • Define and explain the need for predetermined corrective actions
  • Explain and identify the components required for a complete corrective action procedure
  • Describe how to identify appropriate corrective actions
  • Use an example to illustrate how to identify corrective actions

ESTABLISH VERIFICATION PROCEDURES

  • Define and explain the need for verification procedures
  • Explain types of verification procedures including validation, routine, and periodic verification
  • Give examples of typical verification procedures needed including accuracy checks, calibration, testing
  • Describe how to identify appropriate verification procedures
  • Use an example to illustrate how to identify verification procedures

RECORD-KEEPING PROCEDURES

  • Define and explain the need for record-keeping procedures
  • Explain types of records needed and the record-keeping requirements in the regulation
  • Review examples of types of records in the curriculum
  • Describe how to identify appropriate record-keeping procedures
  • Use an example to illustrate how to identify record-keeping procedures

RESOURCES FOR PREPARING HACCP PLAN

OVERVIEW OF HACCP REGULATION

  • Introduce the HACCP regulation and its format
  • Discuss each of the elements of the regulation using the curriculum manual format

FINAL EXAM

Topics for this course

15 Lessons

Introduction to HACCP

Introduction20:42
Introduction to HACCP Quiz

Prerequisites and GMPs

Biological Hazards

Chemical Hazards

Physical Hazards

Initial Task to Developing a HACCP Plan

Principle 1: Conduct a Hazard Analysis

Principle 2: Identify Critical Control Points

Principle 3: Establish Critical Limits

Principle 4: Establish Monitoring Procedures

Principle 5: Establish Corrective Actions

Principle 6: Establish Verification Procedures

Principle 7: Establish Record Keeping

Resources for Managing HACCP

HACCP Regulation

Final

About the instructor

David Rosson

Lead Trainer

David L.A. Rosson is a seasoned professional in food safety and training, serving as the Lead Trainer for SafeFoodTest.com. With extensive expertise and credentials, David is recognized as a leader in his field. He holds lead trainer certifications from prestigious organizations including the Food Safety Preventive Controls Alliance (FSPCA), International HACCP Alliance, and Seafood HACCP Alliance.

David's dedication to promoting safe food practices extends to his role as an approved trainer for Food Handler training in both Illinois and Texas. Through his dynamic training sessions, David empowers individuals and organizations to adhere to the highest standards of food safety, ensuring the well-being of consumers and the success of businesses in the food industry.

With a passion for education and a commitment to excellence, David LA Rosson continues to make significant contributions to the field of food safety through his training initiatives and leadership at SafeFoodTest.com.

5.00 (3 ratings)

10 Courses

839 students

$399.00

SafeFoodTest.com provides these trainings: Seafood HACCP, Juice HACCP, Meat & Poultry HACCP, Basic Food HACCP, GMP, SSOP, Food Protection Manager, and Food Handler