HACCP Foundation course (ACCREDITED)

Looking to master food safety and build a robust food safety management system? This accredited HACCP course provides a comprehensive understanding of the Hazard Analysis and Critical Control Point (HACCP) system, a cornerstone of safe food production. Learn from a certified instructor with the International HACCP Alliance, ensuring you gain expertise recognized globally.

What is HACCP?

The HACCP system is a foundational requirement for food safety, integral to standards like CODEX, ISO 22000:2018, and FSSC 22000 v5.1. This course equips you with the knowledge to prevent foodborne illnesses and meet stringent regulatory requirements.

Course Content: Implementing HACCP in 12 Steps

This course breaks down HACCP implementation into a clear, actionable 12-step process. You'll delve into the five initial steps and the seven core principles:

The Five Initial Steps:

1. Assemble the HACCP Team: Learn how to build a skilled team for effective HACCP implementation.
2. Describe the Product: Understand the critical characteristics of your food product.
3. Identify Intended Use: Determine how the product will be used by consumers.
4. Construct a Flow Diagram: Develop a visual representation of your food production process.
5. Perform On-site Verification: Validate your flow diagram with a real-world assessment.

The Seven Principles of HACCP:

• Principle 1: Identify Hazards: Learn to identify potential biological, chemical, and physical hazards.
• Principle 2: Determine Critical Control Points (CCPs): Pinpoint the points in your process where hazards can be controlled.
• Principle 3: Establish Critical Limits: Define measurable limits for each CCP to ensure safety.
• Principle 4: Establish Monitoring Procedures: Implement systems to regularly monitor CCPs.
• Principle 5: Establish Corrective Actions: Develop procedures to take when critical limits are exceeded.
• Principle 6: Establish Verification Procedures: Ensure your HACCP system is working effectively.
• Principle 7: Establish Documentation and Record-Keeping Procedures: Maintain accurate records of your HACCP activities.

Learning Objectives:

Upon completion of this course, you will be able to:

• Clearly articulate the relationship between HACCP and overall food safety.
• Understand the historical development of the HACCP system.
• Discuss the significant benefits of HACCP implementation for your business.
• Review and understand Prerequisite Programs (PRPs) essential for food safety.
• Effectively identify and control hazards throughout your food production process.
• Master the five preliminary steps and seven principles of HACCP.
• Understand how to implement and maintain a comprehensive HACCP program.
• Prepare effectively for HACCP certification.
• Recognize and address regulatory issues impacting HACCP implementation.

This HACCP course is essential for anyone involved in the food industry, from small businesses to large manufacturers, seeking to ensure food safety and regulatory compliance.