Instructor
The HACCP Training for Food Safety course equips learners with the knowledge and skills to effectively manage food safety hazards using the internationally recognized Hazard Analysis and Critical Control Point (HACCP) system. Designed for food professionals in catering, hospitality, and manufacturing, this course explains how to create and apply HACCP strategies that ensure compliance with regulations and protect consumer health.
The training begins with the fundamentals of health and safety and the legal framework surrounding food safety. Learners will gain insights into identifying potential hazards, establishing control measures, and planning effective strategies for HACCP implementation. Practical guidance is provided on developing HACCP plans, analyzing hazards, identifying critical control points, and setting critical limits.
Participants will also explore advanced management strategies, effective monitoring systems, corrective actions, and the importance of documentation to maintain high standards. By the end of this course, learners will be confident in applying HACCP principles to minimize risks, ensure compliance, and enhance overall food safety operations.
Modules:
Module 1: The Imperative Of Health And Safety
Module 2: Legal Framework Of HACCP And Food Safety
Module 3: Identifying And Controlling Food Safety
Module 4: Strategic Planning For HACCP Implementation
Module 5: Development Of The HACCP Plan
Module 6: Principle 1 - Hazard Analysis
Module 7: Principle 2 - Critical Control Point
Module 8: Establishment Of Critical Limits - HACCP
Module 9: Ensuring Food Safety Effective Monitoring
Module 10: Principle 5 - Establishing Corrective Actions
Module 11: Advanced Food Safety Management
Module 12: Principle 7 - Documentation And Record
Module 13: Operationalizing HACCP Strategies
Module 14: HACCP Alternatives
This course includes 14 modules, 15 lessons, and 0 hours of materials.
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