HACCP - Hazard Analysis Critical Control Point Certification

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Offered byUDEMY

HACCP - Hazard Analysis Critical Control Point Certification
at
UDEMY
Overview

Identify the biological, chemical, and physical hazards in the food offered to consumers in a food system

Duration	2 hours
Total fee	₹360
Mode of learning	Online
Credential	Certificate

HACCP - Hazard Analysis Critical Control Point Certification
at
UDEMY
Highlights

Earn a Certificate of completion from Udemy
Learn from 8 downloadable resource and 13 articles
Get full lifetime access of the course material
Comes with 30 days money back guarantee

HACCP - Hazard Analysis Critical Control Point Certification
at
UDEMY
Course details

Who should do this course?

For professionals working in food supply chains, professionals who need HACCP certification for working in food industry, etc

What are the course deliverables?

Establish a HACCP team
Describe the product
Identify the product's intended use
Draw up the commodity flow diagram
On site confirmation of flow diagram

More about this course

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

HACCP - Hazard Analysis Critical Control Point Certification
at
UDEMY
Curriculum

Basic of food safety and GMP

Food Borne Illness

Food safety hazards

Common foodborne illnesses

Ways to prevent foodborne illnesses

HACCP Plan development : 5 task

Key defintions

Introduction to HACCP

Task 1: Assemble HACCP team

Task 2 and Task 3: Describe product and Identify intended use

Task 4 and Task 5: Construct flow diagram & On-site confirmation of flow diagram

HACCP Plan development : 7 Principles

(principle 1): Conducted Hazard Analysis

(Principle 2): Determine CCPs

(Principle 3): Establish critical limits for each CCP

(Principle 4): Establish monitoring system for each CCP

(Principle 5): Establish corrective actions

(Principle 6): Establish verification procedures

(Principle 7): Establish documentation and record keeping

HACCP - Hazard Analysis Critical Control Point Certification
at
UDEMY
Faculty details

Sayed M. Naim Khalid

Sayed is an independent writer on food safety, quality and nutrition. He holds a BSc in food production and MSc in sustainable food manufacturing management. Prior to his studies, he used to process dairy products in traditional ways and prepare new recipes of dried fruits. He published 18 articles on food safety and nutrition matters.