HACCP Foundation: Prerequisite Programs and Sanitation SOPs (on-demand)

Prerequisite programs are the foundation of robust food safety management systems such as HACCP and ISO 22000. In the United States, “Sanitation Standard Operating Procedures” are regarded as one of the HACCP PRPs and refer to the SOPs for sanitation that are mandated by the USDA’s Food Safety and Inspection Service (21 CFR part 178.1010 and 9 CFR part 416).

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

Trainer: Hullson Consulting

Price: USD 150.00 | RM 700.

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

Aim: To offer more comprehensive information and specifics on prerequisite
programmes. This longer-term training will give the industry a foundation
to build its food safety programmes. To assist facilities in meeting
the Pathogen Reduction/HACCP Regulation requirements.

Who Is This Course for?

  • Food producers
  • Food manufacturers
  • Food science and food safety professionals
  • Students of food science
  • Staff involved in writing and carrying out standard operating procedures
  • Quality control and Food Safety managers

Learning Objectives:

  • Define Food Safety, Food Microbiology, PRPs, SSOPs, HACCP and other relevant terms.
  • Describe the microorganisms important in food microbiology, common foodborne illnesses, and food safety practices that prevent foodborne diseases.
  • Describe the factors that affect microbial growth.
  • Review the five preliminary steps and seven principles of HACCP.
  • Review prerequisite programs.
  • Describe how to develop and write SOPs and Sanitation SOPs
  • Discuss the verification of Prerequisite programs, SSOPs, and regulatory requirements.

Course outline:

Section 1: Overview of food microbiology, contamination, foodborne illness, and food safety.

  • Definitions
  • Basic food microbiology
  • Contamination
  • Foodborne illness
  • Food safety

Section 2: Factors affecting microbial growth, food safety management and HACCP

  • Review the five preliminary steps of HACCP.
  • Review the seven HACCP principles.

Section 3: Prerequisite programs and SOPs, and Sanitation SOPs.

  • Prerequisite programs
  • SOPs and Sanitation SOPs.
  • How to write SSOPs
  • Identify environmental monitoring activities.

Section 4:

  • Case study 2
  • Resources
  • Final test

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 150.00 | RM 700

Previous slide
Next slide