The Hazard Analysis and Critical Control Point (HACCP) system is a globally recognized approach to food safety that prevents contamination and ensures food is safe for consumption. This course provides an in-depth look at HACCP principles, their implementation in the food industry, and best practices for maintaining food safety standards. Participants will learn how to identify hazards, establish control measures, and document safety procedures effectively.
Key Topics Covered:
- The purpose and importance of HACCP in food safety.
- The seven principles of HACCP and how they are applied.
- Identifying biological, chemical, and physical hazards in food processing.
- Establishing critical control points (CCPs) and critical limits to prevent contamination.
- Monitoring procedures to ensure food safety compliance.
- Corrective actions and verification processes for food safety management.
- Recordkeeping requirements and documentation best practices.
By the End of the Course, You Will Have Learned:
- How to identify food safety hazards and implement HACCP controls.
- The process of developing and maintaining a HACCP plan.
- The importance of monitoring and verifying food safety measures.
- How to document food safety procedures to meet regulatory requirements.
- Best practices for maintaining a safe food processing and handling environment.
This course equips food industry professionals with the knowledge and tools necessary to implement and maintain an effective HACCP system, ensuring compliance with food safety regulations and protecting consumer health.