HACCP Introduction: learn to implement the seven principles of HACCP (on-demand)

Course format: on-demand/self-paced. After payment, you will receive immediate access to the course content.

Trainer: Carol Hull-Jackson (DVM, MPhil, PhD)
Director, Food safety consultant, Microbiologist, Lecturer & Trainer

Price: USD 42.00 | RM 180

Accreditation: The International HACCP Alliance, USA (IHA). Upon completing this course, you will receive a certificate with the IHA seal.

Who Is This Course for:

  • Food manufacturers & retailers
  • Restaurant/food & beverage manager
  • Food handlers/servers/baristas
  • Students
  • Food science and safety
  • Food Microbiology
  • Food innovation
  • Food security
  • Anyone wanting a better understanding of foundational food safety practices

At the end of this course, you should be able to:

Learning Objectives:

  • 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
  • Recognize regulatory issues affecting HACCP implementation

Course outline:

Section 1: Important Definitions

Section 2: HACCP and Food Safety:

  • History of HACCP
  • Benefits of HACCP

Section 3: The three types of hazards and controls

  • Biological
  • Chemical
  • Physical

Section 4: HACCP in relation to QMS

Section 5: Legal responsibilities

  • Legal responsibilities of food businesses
  • Lega responsibilities of food handlers

Section 6: Developing the HACCP plan

  • Prerequisite programs
  • The five preliminary steps
  • The seven principles of HACCP as defined by CODEX

Section 7: Implementing and maintaining the HACCP plan.

Five initial steps

  1. Assemble the HACCP team
  2. Describe the product
  3. Identify its intended use
  4. Construct a flow diagram
  5. Perform On-site verification of the flow diagram

Seven HACCP principles

  1. Principle 1: Identify hazards
  2. Principle 2: Determine the Critical Control Points (CCPs)
  3. Principle 3: Establish critical limits for each CCP
  4. Principle 4: Establish monitoring of critical limits
  5. Principle 5: Establish corrective actions
  6. Principle 6: Establish verification procedures
  7. Principle 7: Establish documentation and record-keeping procedures

Section 8: Recognizing regulatory issues impacting HACCP

  • HACCP enforcement
  • HACCP and international regulations

Section 9: Wrapping it all up:

  • Summary
  • Final quiz
  • Case study/assignment.

Price: USD 42.00 | RM 180

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