Basic Food HACCP

Description

Basic 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

Introduction00:20:42
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

$299.00

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