Haccp: Food Safety And Quality Management

HACCP Principles | Regulations | Implementation | Verification | Maintenance | Application in Supply Chain

What you’ll learn
You will become familiar with primary and packaging production applications and hazards in the food supply chain.
You will learn how to construct a process flow diagram and understand HACCP principles, training requirements, and system structure.
You will learn how to conduct Hazard Analysis Through Structured Approaches, by participating in this HACCP Course.
You will learn about biological, chemical, and physical hazards and partial hazard control measures.
You will learn how HACCP is applied in manufacturing and supermarkets sector
You will know to implement HACCP, create monitoring records, and plan the implementation
You will obtain a Certificate of Completion after finishing the HACCP ( hazard analysis and critical control point ) Course for ensuring food safety.

Requirements
No perquisite. Anyone can enrol.

Description
Unlock the Power of Food Safety – Get the Utmost In Taste & Quality – Master HACCP Today!The Hazard Analysis and Critical Control Point, also known as HACCP, is a comprehensive approach to ensure food safety. It proactively identifies potential hazards, assesses them, and implements management strategies throughout the whole food production process.This course will look into the core HACCP Principles and comprehend their value in the overall picture of food safety. You will learn how to identify possible food hazards, set up essential oversight HACCP points, set crucial limitations, and establish corrective measures in effect to minimize food safety risks and ensure food safety. This HACCP Training will also examine important laws and guidelines for HACCP execution.Master the gold standard in food safety with our HACCP: Food Safety and Quality Management Course. Unleash the quality manager in you!This course comes with the following Sections:Introduction to HACCP: Gain in-depth expertise in food safety, discover the development as well as the importance of HACCP, and grasp the core ideas and perks of the HACCP methodology.HACCP principles and regulations: Go through and investigate the seven HACCP principles, assess food production risks, and uncover the legal criteria and benchmarks for HACCP compliance.How to do HACCP study- Hazard, Significance, and Control: This section covers how to carry out rigorous hazard analyses, assess the significance of discovered hazards, and mitigate them effectively. The necessity of foundational programs in the HACCP system will also be underlined throughout the module.Designing Food Safety: The essence of Good Manufacturing Practices (GMPs), hygiene practices, allergen control, and supplier verification will be acknowledged by the participants. Programs for efficient cleaning and pest management will also be covered.HACCP Training and Personnel: This module explains to participants ways to create a HACCP plan, put it into practice during food production, and assess its effectiveness. Processes for validation, verification, and remedial action will all be reviewed.HACCP Training and Personnel: Participants will gain insight into methods to run HACCP training programs, detect roles in HACCP teams, and assess training needs.HACCP Application in Supply Chain: This section will explain the hazards in the food supply chain and its application in primary and packaging production. The implementation of HACCP in supermarkets and industry, as well as how it reflects on the food supply chain.

Overview
Section 1: Introduction to HACCP

Lecture 1 1.1 What HACCP is

Lecture 2 1.2The Use of HACCP

Lecture 3 1.3 The Importance of HACCP

Lecture 4 1.4 The Benefits of HACCP

Lecture 5 1.5 The Problems with HACCP

Section 2: HACCP Principles and Regulations

Lecture 6 2.1 The Principles of HACCP

Lecture 7 2.2 The International Government Regulation

Lecture 8 2.3 Government Inspectors and Enforcers

Lecture 9 2.4 The International Standardisation

Lecture 10 2.5 The HACCP Training Requirements

Lecture 11 2.6 The HACCP System Structure

Section 3: How to Do HACCP Study

Lecture 12 3.1 What is the HACCP Plan is

Lecture 13 3.2 Developing a HACCP Plan

Lecture 14 3.3 The Process Flow Diagram

Lecture 15 3.4 Constructing a Process Flow Diagram

Lecture 16 3.5 The Structured Approach to Hazard Analysis

Lecture 17 3.6 The Severity and Hazard Significance

Section 4: Hazard, Significance and Control

Lecture 18 4.1 Hazards and Their Significance

Lecture 19 4.2 Hazards and Consumer

Lecture 20 4.3 Control Measures for Practical Hazard Control

Lecture 21 4.4 Biological Hazards

Lecture 22 4.5 Chemical Hazards

Lecture 23 4.6 Physical Hazards

Section 5: Designing Food Safety

Lecture 24 5.1 Food Safety Design

Lecture 25 5.2 Product Safety Design

Lecture 26 5.3 The Safe Designing Processes

Lecture 27 5.4 The Equipment and Factory Design for Product Safety

Lecture 28 5.5 The Product Safety Assessment

Section 6: Implementation, Verification and Maintenance in HACCP

Lecture 29 6.1 Implementation of the HACCP Plan

Lecture 30 6.2 The Implementation Requirements and Planning

Lecture 31 6.3 Developing Monitoring Records

Lecture 32 6.4 The Use of Statistical Techniques for Monitoring

Lecture 33 6.5 The Verification of Implementation

Lecture 34 6.6 The HACCP System Maintenance

Section 7: HACCP Application in Supply Chain

Lecture 35 7.1 The Application in Packaging Production

Lecture 36 7.2 The Hazards in Feed Food Supply Chain

Lecture 37 7.3 The Application in Primary Production

Lecture 38 7.4 The HACCP in Manufacturing

Lecture 39 7.5 The HACCP in Supermarket

Lecture 40 7.6 The Reflection of the HACCP Application in the Food Supply Chain

Food & beverage managers in restaurants,Food safety and quality professionals, food science graduate,Food handlers/servers/baristas,Manufacturers & retailers of food,Culinary and food science students,Food production, logistics, distribution, trading, and service sectors,Students in food science, food safety, food microbiology, and the culinary arts,Professionals who need HACCP certification for working in the food industry,Enthusiasts who want to make a career in the food sector,Anyone interested in learning more about food safety practices