Description
What’s covered
Hazard Analysis and Critical Control Point (HACCP) is an internationally accepted food safety management system that is used to recognise, assess, and manage hazards that have a material impact on food safety. HACCP is a proactive system as opposed to a reactive one. Rather than relying primarily on end-product testing, the emphasis is on hazard prevention.
Before identifying critical control points and analysing some of the key hazards, this course will first go over some of the key terms you’ll need to understand. It will demonstrate how to identify control points and how to prevent food chain cross-contamination. In case a critical limit is exceeded, it will also cover some possible control measures and problem-solving techniques. All of this will be brought together at the end of the course by walking you through the HACCP implementation process step by step and demonstrating how the 7 HACCP principles are incorporated throughout the entire procedure.
Modules in this course
| Module Number | Module Name | Pass % Required |
|---|---|---|
| 1 | Key Definitions | 70 |
| 2 | Microbiological Hazards and Controls | 70 |
| 3 | Chemical Hazards and Controls | 70 |
| 4 | Allergens and Avoiding Cross-Contamination | 70 |
| 5 | Physical Hazards and Controls | 70 |
| 6 | Prerequisite Programmes | 70 |
| 7 | Implementation of HACCP | 70 |
| 8 | The 7 Principles of Hazard Control in Practice | 70 |
Want to know more?
Watch the introductory video below to learn more about this course.
Recommended system requirements
- Browser: Up to date web browser
- Video: Up to date video drivers
- Memory: 1Gb+ RAM
- Download Speed: Broadband (3Mb+)
