The HACCP Principles and Application course is designed to teach you how to develop, implement and maintain a Hazard Analysis Critical Control Point (HACCP) system.
By the completion of the course, you should be able to:
- Recognize the Relationship Between HACCP and Food Safety
- Review Good Manufacturing Practices (not a part of the HACCP plan)
- Identify and Control Hazards
- Present and Discuss the Principles of HACCP
- Establish Critical Control Point monitoring requirements and procedures for using the results of monitoring to adjust the process and maintain control.
- Establish corrective actions to be taken when monitoring indicates that there is a deviation from an established critical limit.
- Establish effective record keeping procedures that document the HACCP system.
- Establish procedures for verification that the HACCP system is working correctly.
- Determine the key factors for successful HACCP implementation.
- Establish HACCP plan maintenance and measurement procedures.
- Recognize Regulatory Issues Impacting the Implementation of HACCP Systems
To start this course click on the individual lessons below.