Virtual Instructor-led (live/online)
Price: USD 300 | RM 1410
On Sale: USD 60 | RM 260
Virtual Trainer: Carol Hull-Jackson (DVM, MPhil, PhD)
Director, Food safety consultant, Microbiologist, Lecturer & Trainer
Accreditation: The International HACCP Alliance, USA (IHA). You will receive a certificate with the IHA seal upon completing this course.
Who Is This Course for:
- Food producers
- Food manufacturers
- Food safety & quality control managers
- Those involved in CCP monitoring
- Those involved in the HACCP plan and HACCP system validation and verification exercises
- Students of food science, food safety, etc.,
Learning Objectives:
- Differentiate between verification and validation activities
- Identify the components and requirements of prerequisite program verification
- Understand CCP monitoring
- Identify the components of CCP verification
- Identify the components of the HACCP system verification
- Identify the components of HACCP plan validation
- Identify regulatory requirements for verification and validation
Course outline:
Section 1: HACCP overview
- Review PRPs, the five preliminary steps of HACCP, and the seven HACCP Principles.
- Define verification and validation.
Section 2: PRP verification
- Develop a common understanding of PRPs applicable to HACCP and other FSMS, e.g., ISO 22000 and FSSC 22000
- Understand the concept of PRP verification and validation.
- Identify verification and validation activities for PRPs, such as environmental monitoring.
- Identify examples of specific activities for PRP verification and validation.
Section 3: CCP determination, monitoring and verification.
- CCP determination and setting critical limits
- Monitoring: what, when, how, who?
- Corrective action and record-keeping
- Identify specific examples of each CCP monitoring and verification activity by examining a case study.
- Identify parties responsible for, and the frequencies (when and how often) of, conducting CCP verification activities.
- Identify the CCP verification records.
Section 4: HACCP system verification
- Describe the components of a HACCP system verification.
- Identify examples of activities conducted in a HACCP system verification.
- Identify parties responsible for, and the frequencies (when and how often) of, conducting HACCP system verification activities.
- Identify the HACCP system verification records.
- Demonstrate how to interpret and utilize the results of a HACCP system verification.
Section 5: HACCP plan validation
Section 6: HACCP regulatory requirements
- Recognize the regulatory requirements related to verification and validation (“reassessment”) requirements.
- Identify current, pending, and proposed agency activities relating to verification and validation
Course content: slides; handout; case studies; reference and resource list; final test with 20 questions.
What you will achieve: Upon completing the course, you will receive a certificate of completion with a seal from Hullson Consulting and the International HACCP Alliance.
Prerequisites: Before starting this course, learners would benefit by working in a food manufacturing, catering, or retail establishment.
Price: USD 300 | RM 1410 / On Sale: USD 60 | RM 260
