Published 1/2023
MP4 | Video: h264, 1280×720 | Audio: AAC, 44.1 KHz
Language: English | Size: 849.21 MB | Duration: 1h 4m
Learn how to implement and maintain a HACCP system that is foundational to ISO 22000: 2018 and other Food Safety Systems
What you’ll learn
Explain the relationship between HACCP and food safety.
Describe the history of HACCP
Explain why HACCP is foundational
Discuss the benefits of implementing HACCP
Define the terms relevant to HACCP
Explain the twelve steps including the seven principles of HACCP
Understand how to implement and maintain a HACCP program
Recognise regulatory issues affecting HACCP implementation
Requirements
Basic knowledge of food safety
Knowledge of Good Manufacturing Practices, Prerequisite Programs would be helpful.
Description
The Hazard Analysis and Critical Control Point system (HACCP) is a minimal food safety requirement that is foundational to other food safety management systems such as ISO 22000:2018, FSSC 22000 v5.1, and CODEX.This comprehensive course teaches you how to implement HACCP in 12 steps, including five initial steps and the seven principles of HACCP shown below. In addition, you will better understand how HACCP integrates with a company’s quality management system to prevent foodborne illnesses, how to meet regulatory requirements and the legal responsibilities of stakeholders.Five initial steps1. Assemble the HACCP team2. Describe the product3. Identify its intended use4. Construct a flow diagram5. Perform On-site verification of the flow diagramHACCP principles6. Principle 1: Identify hazards7. Principle 2: Determine the Critical Control Points (CCPs)8. Principle 3: Establish critical limits for each CCP9. Principle 4: Establish monitoring of critical limits10. Principle 5: Establish corrective actions11. Principle 6: Establish verification procedures12. Principle 7: Establish documentation and record-keeping proceduresLearning ObjectivesAt the end of this course, you should be able to:· Recognise and explain the relationship between HACCP and food safety.· Describe the history of HACCP· Discuss the benefits of implementing HACCP· Review Prerequisite Programs· Identify and control hazards· Discuss the five preliminary steps and the seven principles of HACCP· Understand how to implement and maintain a HACCP program· Prepare for certification· Recognise regulatory issues affecting HACCP implementation
Overview
Section 1: Introduction and Definitions
Lecture 1 Objectives and Outline
Lecture 2 Important Definitions
Section 2: HACCP and Food Safety
Lecture 3 What is HACCP?
Lecture 4 History of HACCP
Lecture 5 Benefits of HACCP
Lecture 6 How does HACCP benefit food safety?
Section 3: Hazards
Lecture 7 Hazards
Section 4: HACCP and Quality and Safety Programs
Lecture 8 HACCP and Quality and Safety Programs
Section 5: Legal responsibilities of stakeholders
Lecture 9 Legal responsibilities of stakeholders
Section 6: Developing the HACCP plan
Lecture 10 Developing the HACCP plan
Lecture 11 Guidelines for applying HACCP
Lecture 12 The seven principles of HACCP
Section 7: Implementing and Maintaining the HACCP system.
Lecture 13 Implementing HACCP
Lecture 14 Maintaining HACCP
Section 8: Regulatory Issues Impacting HACCP Implementation
Lecture 15 Regulatory issues impacting HACCP
Section 9: “Wrapping” it up
Lecture 16 Summary, assignment and extra resources.
Food manufacturers & retailers,Restaurant/food & beverage managers,Food handlers/servers/baristas,Students in food science, food safety, food microbiology, and the culinary arts,Anyone wanting a better understanding of foundational food safety practices
Homepage
https://www.udemy.com/course/haccp-foundation-course/
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https://fikper.com/9U6a6Vdmbh/fosbk.Haccp.Foundation.Course.rar.html
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