HACCP - Hazard Analysis Critical Control Point Certification

Ensure food safety in your operation with a comprehensive HACCP plan. This essential system guarantees the food you serve or sell is safe for consumption. This training covers the 12 steps to develop a HACCP plan, ensuring the correct application of the 7 principles of HACCP.

The course walks you through each step in a logical order:

• Task 1: Establish a HACCP Team: Learn how to assemble the right team for effective food safety management.
• Task 2: Describe the Product: Thoroughly define the characteristics of the food you handle.
• Task 3: Identify Intended Use: Understand how the product will be used by consumers.
• Task 4: Commodity Flow Diagram: Create a detailed map of your food handling process.
• Task 5: On-site Flow Diagram Confirmation: Verify the accuracy of your flow diagram with a physical inspection.
• Task 6: Hazard Identification & Analysis (Principle 1): Identify potential food safety hazards associated with your product.
• Task 7: Determine Critical Control Points (CCPs) (Principle 2): Pinpoint the crucial points in your process where hazards can be controlled.
• Task 8: Establish Critical Limits (Principle 3): Define measurable limits for each CCP to ensure safety.
• Task 9: Establish Monitoring Procedures (Principle 4): Implement systems to regularly monitor CCPs.
• Task 10: Establish Corrective Actions (Principle 5): Develop procedures to take when CCPs are not within control.
• Task 11: Verify the HACCP Plan (Principle 6): Validate that your HACCP plan is effective.
• Task 12: Record Keeping (Principle 7): Maintain accurate records of monitoring and corrective actions.

Beyond the HACCP steps, you'll gain valuable knowledge about food safety, common foodborne illnesses, and basic foodborne illness prevention techniques. This training equips you with the knowledge to create a robust food safety system and protect your customers.