Basic Food HACCP

Basic Food HACCP is a course for all foods including but not limited to:

Bread, Ice Cream, Eggs, Vegan Products, Confections, Grains, Meat & Poultry, Seafood, Juice, Etc.

International HACCP Alliance Certificate issued after completion of the course.

Online Class Requirements:

• Listen to all videos
• Complete Chapter Quizzes
• Complete 18 step exercise
• Complete Final Exam
• Submit 18 step exercise and Student Information sheet

Basic HACCP:

INTRODUCTION to Course

• Describe the purpose of the course

INTRODUCTION TO HACCP

• Seven HACCP Principles
• Introduce the HACCP concept for food safety

PREREQUISITE PROGRAMS

• Review programs that need to be in place before implementation of a HACCP program
• Describe the relationship between Good Manufacturing Practices (GMPs), sanitation, and (SSOPs)
• Describe monitoring, correction, and record-keeping requirements for 8 areas of sanitation
• Review examples of SCPs, monitoring, and records
• Review other relevant regulatory requirements

SAFETY HAZARDS

• Describe the general types of hazards including species-related hazards and process-related hazards
• Describe the species and process-related safety hazards with emphasis on:
  • What causes a safety hazard
  • What products and processes are affected by the hazard
  • How the hazard can be controlled (prevented, eliminated, or reduced to an acceptable level)

PRELIMINARY STEPS

• Introduce preliminary steps that must be completed prior to applying HACCP principles
• Introduce example to demonstrate preliminary steps

Break

CONDUCTING A HAZARD ANALYSIS

• Describe the steps in the Hazard Analysis process
• Introduce and describe the Hazard Analysis form
• Describe how to identify all potential species and process-related hazards
• Describe how to determine what hazards are significant and justify the decision
• Describe control measures for specific types of hazards
• Use an example to illustrate how to conduct a hazard analysis

DETERMINING CRITICAL CONTROL POINTS

• Define critical control points (CCPs)
• Continue with teaching example to identify CCPs
• Discuss tools to help identify CCP

ESTABLISHING CRITICAL LIMITS

• Define and list typical critical limits (CLs) using examples from the curriculum manual
• Introduce the HACCP Plan Form
• Describe control strategy options
• Describe how to select one or more critical limits from a control strategy
• Discuss the use of operating limits
• Use an example to illustrate how to set up a HACCP plan form and select a critical limit

CRITICAL CONTROL POINTS MONITORING

• Define and explain the purpose of monitoring
• Describe the 4 elements of a complete monitoring procedure
• Describe how to identify appropriate monitoring procedures for the critical limit
• Use an example to illustrate how to identify monitoring procedures

CORRECTIVE ACTIONS

• Define and explain the need for predetermined corrective actions
• Explain and identify the components required for a complete corrective action procedure
• Describe how to identify appropriate corrective actions
• Use an example to illustrate how to identify corrective actions

ESTABLISH VERIFICATION PROCEDURES

• Define and explain the need for verification procedures
• Explain types of verification procedures including validation, routine, and periodic verification
• Give examples of typical verification procedures needed including accuracy checks, calibration, testing
• Describe how to identify appropriate verification procedures
• Use an example to illustrate how to identify verification procedures

RECORD-KEEPING PROCEDURES

• Define and explain the need for record-keeping procedures
• Explain types of records needed and the record-keeping requirements in the regulation
• Review examples of types of records in the curriculum
• Describe how to identify appropriate record-keeping procedures
• Use an example to illustrate how to identify record-keeping procedures

RESOURCES FOR PREPARING HACCP PLAN

OVERVIEW OF HACCP REGULATION

• Introduce the HACCP regulation and its format
• Discuss each of the elements of the regulation using the curriculum manual format

FINAL EXAM

Once you complete all the videos, quizzes, Practical Exercise, Final Exam and Student Information Form please email them to [email protected] for review

Please complete all the videos, quizzes, practical exercises, and Final Exam before submitting Student Information Form

David Rosson, Lead Instructor for the International HACCP Alliance, will verify the Student Information Form and Student records and Practice HACCP Plan

After verifying the completion of the required exercises you will be issued a Certificate from the International HACCP Alliance via email. Physical certificate will be an additional $60 charge.