HACCP Training for Food Safety Online Training

Ensuring food safety is a critical responsibility for every organization in the food industry. This HACCP Training for Food Safety online training is designed to help learners understand Hazard Analysis and Critical Control Points (HACCP), the internationally recognized system for managing food safety hazards. Through this program, participants will gain the knowledge and confidence to identify risks, establish preventive measures, and maintain compliance with global food safety standards.

This comprehensive HACCP Training for Food Safety course covers the seven principles of HACCP, food safety legislation, hazard identification, monitoring procedures, corrective actions, verification, and documentation processes. It is ideal for professionals, managers, supervisors, and employees involved in food manufacturing, catering, hospitality, food processing, and food service industries.

Learning Outcomes

1. Understand HACCP principles and their role in food safety.
2. Identify potential biological, chemical, and physical food hazards.
3. Apply procedures to monitor critical control points effectively.
4. Implement corrective actions to address food safety issues.
5. Verify and validate HACCP systems for ongoing compliance.
6. Maintain accurate documentation supporting food safety management.

Course Link : HACCP Training for Food Safety Online Training

Course Curriculum

Module 01: An Introduction to HACCP

Overview of HACCP, history, importance, and benefits in food industries.

Module 02: HACCP and Food Safety Legislation

Understanding international food safety laws, compliance, and regulatory standards.

Module 03: Food Safety Hazards

Exploring biological, chemical, physical, and allergenic hazards in food.

Module 04: Planning a HACCP System

Steps for designing an effective HACCP-based food safety plan.

Module 05: Creating the HACCP System

Building a HACCP framework with key safety management elements.

Module 06: Principle 1 – Hazard Analysis

Techniques to identify hazards and determine preventive measures.

Module 07: Principle 2 – Critical Control Points

Defining and managing CCPs within food production systems.

Module 08: Principle 3 – Critical Limits

Setting measurable limits to ensure product safety and compliance.

Module 09: Principle 4 – Monitoring Critical Control Points

Methods for monitoring CCPs and ensuring process control.

Module 10: Principle 5 – Corrective Action

Steps to take when monitoring indicates loss of control.

Module 11: Principle 6 – Verification of the HACCP System

Ensuring HACCP system effectiveness through validation and review.

Module 12: Principle 7 – Documentation

Maintaining detailed HACCP records for compliance and traceability.

Module 13: Implementing the HACCP System

Integrating HACCP principles into daily operational food safety practices.

Module 14: HACCP Alternatives

Exploring other food safety management systems alongside HACCP.

Disclaimer:

This is an online course with pre-recorded lessons. You will get access to the course within 48 hours after your enrolment.