Courses Descriptions
Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to food safety that identifies, evaluates, and controls hazards in food production to prevent contamination and ensure consumer safety.
Understanding Food Safety and Its Importance
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Introduction to HACCP: Definition and History
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The Role of HACCP in Preventing Foodborne Illnesses
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Legal and Regulatory Requirements for HACCP Compliance
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Benefits of Implementing HACCP in the Food Industry
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The Seven Principles of HACCP Explained
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Conducting a Hazard Analysis: Identifying Biological, Chemical, and Physical Hazards
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Determining Critical Control Points (CCPs) in Food Processing
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Establishing Critical Limits and Preventive Measures
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Real-Life Case Studies on HACCP Implementation
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Steps to Develop an Effective HACCP Plan
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Monitoring Procedures for Critical Control Points
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Corrective Actions: How to Address Deviations from Critical Limits
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Documentation and Record-Keeping for HACCP Compliance
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Case Study: Reviewing a Sample HACCP Plan
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Difference Between Verification and Validation
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Internal and External Audits of HACCP Systems
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How to Review and Improve Your HACCP Plan
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Role of HACCP in Food Safety Management Systems (ISO 22000, FSMA)
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Common Challenges in HACCP Implementation and How to Overcome Them
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Recap of HACCP Key Concepts
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Final Project: Developing a Basic HACCP Plan for a Food Business
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Final Examination (Multiple-Choice and Case Study-Based)
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Course Feedback and Next Steps in HACCP Certification
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Issuance of Certificate of Completion
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