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Learn the Fundamentals to get HACCP Certified (Food Manufacturing Process)
What you'll learn
Understanding food hazards: Participants learn about different types of biological, chemical, and physical hazards that can occur in food production
Principles of HACCP: The training covers the seven principles of HACCP, as mentioned earlier, including hazard analysis, critical control points, etc
Developing a HACCP plan: Individuals learn how to create a HACCP plan specific to their food production process, identifying critical control points, etc
Conducting hazard analysis: Training includes the process of identifying and evaluating potential hazards at each stage of food production and much more!
Requirements
No previous experience required
Description
In this course, you will learn the key concepts pertaining to the HACCP protocols in the Food Manufacturing Field.We will define HACCP and its Principles, we will cover the major causes of Foodborne Illnesses, Safety Food Protocols, the main pathogens responsible for those foodborne illnesses and their symptoms, and methods of prevention. As well as, food safety and hygiene protocols, critical control points, food supply chain, etc.After reviewing this course, you will have the required knowledge to PASS YOUR HACCP Certification and you will familiarize yourself with the food businesses that can identify potential hazards, implement control measures, and maintain thorough documentation to ensure the production of safe food products. HACCP is widely recognized and implemented in the food industry to ensure food safety and prevent foodborne illnesses.Ultimately, you will learn:In HACCP training, individuals learn a variety of concepts and practices related to food safety and the implementation of the HACCP system. Some key topics covered in HACCP training include:1. Understanding food hazards: Participants learn about different types of biological, chemical, and physical hazards that can occur in food production, such as bacteria, allergens, toxins, foreign objects, etc.2. Principles of HACCP: The training covers the seven principles of HACCP, as mentioned earlier, including hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification, and record-keeping.3. Developing a HACCP plan: Individuals learn how to create a HACCP plan specific to their food production process, identifying critical control points, establishing critical limits, and defining monitoring procedures.4. Conducting hazard analysis: Training includes the process of identifying and evaluating potential hazards at each stage of food production, determining their significance, and deciding on control measures.5. Establishing critical limits: Participants learn how to set appropriate criteria or limits at each critical control point to ensure that the hazards are controlled effectively.6. Monitoring and documentation: The training emphasizes the importance of regular monitoring of critical control points, documenting observations and measurements, and keeping accurate records.7. Corrective actions: Individuals are taught how to respond to deviations from critical limits, including investigating the cause, taking appropriate corrective actions, and preventing the recurrence of issues.8. Verification and validation: Training covers procedures for verifying and validating the effectiveness of the HACCP system through activities such as audits, inspections, testing, and reviewing records.9. HACCP implementation and management: Participants learn about the practical aspects of implementing and managing a HACCP system within their organization, including training employees, maintaining documentation, and continuous improvement.Overall, HACCP training provides individuals with the knowledge and skills necessary to identify and control food safety hazards, ensuring the production of safe and high-quality food products.
Who this course is for
For anyone interested in working in the Food Manufacturing Field and any other related field
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